1can(420g/14oz) chickpeas| drained, rinsed, and skins removed
1garlic clove| minced
85grams(½ cup) tahini
¼cuplemon juice|fresh juice from 1 lemon
Optional: Suman to sprinkle on top
Place chickpeas, garlic, tahini, lemon juice, and 3 ice cubes in a food processor.
Process until ingredients are smooth and creamy. If the mixture is too thick add the extra ice cube.
Store hummus in an airtight container in the fridge.
TO REMOVE SKIN FROM CHICKPEASPlace drained and rinsed chickpeas in a large bowl. Cover with water, making sure the water level is 7cm/3 inches above the chickpeas.Agitate the chickpeas with your hand and fingers, or rub them between two hands. Remove your hands and scoop out the skins that have floated to the surface with a small flat skimmer. Be quick as they will start to sink again. Repeat until all skins are removed.Dry chickpeas well by covering and rubbing them in a clean tea towel. This will remove any stubborn skins left on the chickpeas.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY