Cook time is 15minutes
Total time is 15minutes
Serve is for 2 cups
Difficulty level: 2 out of 4
12 Ingredients
- 1/2teaspoons salt
- 2 1/2tablespoons lemon juice
- 24tablespoons olive oil (plus extra to serve)
- 1 pinch salt (to taste)
- 1 pinch freshly ground black pepper (to taste)
- 240grams ready-to-eat chickpeas
- 1 clove large garlic, roughly chopped
- 1tablespoons almond butter
- 12tablespoons water, filtered
- 1teaspoons coriander, to serve
- 1/2teaspoons paprika, to serve
- 1teaspoons dukkah, to serve
Description
Take snacking to a whole new level. Old tomatoes, extra avocado, and leftover beans add a tasty waste-free twist to your hummus.
Method
Step 1 of 4
Place the chickpeas, garlic, nut or seed butter, salt, lemon juice, and 2 tbs of the olive oil in a food processor or blender and whizz until smooth. You may need to stop the motor occasionally and push the mixture back down with a spatula.
Step 2 of 4
Add more olive oil and/or water to reach the desired consistency, if required.
Step 3 of 4
Season with salt and pepper to taste, then drizzle with extra olive oil and sprinkle with herbs, paprika, and dukkah, if using.
Step 4 of 4
Serve with some crunchy vegetables such as capsicum or cucumber to dip, or store your hummus in an airtight container in the fridge for 30 days.
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