- Gluten free & vegan
1 400g tin chickpeas, drained (save the liquid and freeze ready to use as an egg replacement)
50 – 150g tahini (sesame seed paste) according to taste
½ – 2 cloves garlic
The juice of half a lemon
1 tablespoon olive oil
Place all ingredients in a food processor and blend until smooth. Season. Add water a bit at a time to loosen. I find I need to add a drop more water a day after making.
Keep in the fridge and eat within three days. This recipe makes quite a lot but it freezes well. I usually freeze half in a tub suitable for the freezer. When you want it, defrost in the fridge overnight.
This hummus is quite chunky. To make a smoother hummus – cook the chickpeas in water until soft. Add tahini according to taste.