Creamy Homemade Hummus with Whole Chickpeas
Ingredients
- 1 tin of chickpeas
- 2 medium cloves garlic, chopped
- 2 tbsp tahini
- 1 tbsp olive oil (extra for topping optional)
- 3 tbsp lemon juice
- Salt and pepper to season
- A pinch of ground cumin, paprika or sumac for topping
- Chickpea brine
- Sea salt to taste
Preparation
Drain and rinse the chickpeas, removing the skins makes for a smoother hummus but isn’t essential.
Put a small handful of chickpeas aside for mixing back in or topping later but add the rest of the chickpeas, garlic and a tablespoon of chickpea brine, the tahini, olive oil and lemon juice and blend, add some brine if necessary.
Blend again until nice and smooth and add a good pinch of sea salt and give it another 10 second blitz in the blender and check the seasoning again, repeat this until you have the level of seasoning you want.
Stir some of the whole chickpeas back through the hummus and decant into a serving bowl.
Make a swirl on the top with a spoon, top with the remaining whole chickpeas, drizzle with a little olive oil and sprinkle a pinch of sumac, paprika and/or cumin powder to finish
Tips
For best results, stir in whole chickpeas for texture.
Serve with flatbreads or alongside dishes like pulled lamb shawarma.
