Serves 8-10 | Prep time: 5 Minutes
People often ask us if they can use tinned chickpeas instead of dried chickpeas to make hummus and falafel. The simple answer is that falafel absolutely need dried chickpeas, but this hummus recipe uses chickpeas from a can, and takes a fraction of the time compared to our dried chickpea recipe. There is a debate over whether dried or tinned chickpeas make better hummus, but this recipe is really quick and easy, utterly delicious and can be whipped up in 5 minutes from ingredients we always have in our fridge and larder. In our eyes, it’s an absolute winner!
All you need is a food processor or any kind of blender (bullet, jug or stick will work), plus a couple of tins of chickpeas, tahini paste, extra virgin olive oil (EVOO), garlic, lemons, cumin, salt and pepper. The secret for us is really good tahini paste, and most importantly, tasting and adjusting each batch to get the desired balance. Different tehina pastes can add more or less bitterness, lemon juice can add freshness and sour notes and remove some of the harshness from the garlic, a little extra oil can help to smooth the hummus and balance the flavours. The seasoning is down to personal taste.
We also like to dress the hummus with za’atar, sumac and/or paprika and a little more EVOO before serving. Alternatively, you can top the hummus with hot mushrooms, ful (beans) or basaar (meat – we have recipes with beef mince and lamb mince) to wow your guests, or just to treat yourself to a delicious snack!
- 2 x 400g cans Chickpeas, drained
- 4 tbsp Tahini Paste
- 1 cup Extra Virgin Olive Oil (EVOO)
- 2 cloves Garlic, crushed
- Juice of 1 large Lemon
- 1 tsp Cumin
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper (or to taste)
For serving (optional):
- Extra Virgin Olive Oil (EVOO)
- Add all ingredients to the blender or food processor.
- Blend until smooth.
- Taste and adjust for balance.
- Serve with a drizzle of EVOO and a sprinkle of za’atar, sumac and paprika, or other topping of your choice.