Quick hummus
A quick chickpea and tahini dip with lemon, garlic and cumin, finished with olive oil and paprika. Use cooked or canned chickpeas so no cooking is needed. Serve with vegetables or your choice of bread; accompaniments are separate from the hummus ingredients and nutrition estimate.
Ingredients
- Lemon juice30 ml
- Garlic2 cloves
- cumin seeds1 tsp
- Salt1 tsp
- Tahini1 tbsp
- water60 ml
- Olive Oil60 ml
- Paprika1 tsp
Instructions
4 steps- 1
Rinse and drain the cooked or canned chickpeas. Weigh out 200 g, then reserve a few for the topping.
- 2
Blend the remaining chickpeas with the lemon juice, garlic, cumin, salt, tahini and water until creamy.
- 3
Taste and adjust the seasoning. Spoon onto a plate, smooth the surface, drizzle with the olive oil and scatter over the reserved chickpeas.
- 4
Sprinkle with paprika. Serve as a dip, with optional raw vegetables or bread. Choose gluten-free bread if you need the entire serving to be gluten-free.
Nutrition
1 serving ≈ 127 g
Nutrition values are estimates. - means data is unavailable.
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