Homemade hummus is very easy to make and it tastes much better than anything you can buy at the supermarket, way better. We love having it with flatbread or crudites.
2tablespoonolive oil( keep 1 teaspoon to drizzle over)
⅓teaspooncumin powder
1pinchcayenne pepper
1pinchsalt
1pinchblack pepper(freshly ground)
1tablespooncaramelized onionto garnish
Instructions
In a food processor bowl place the drained chickpeas (keep 3-4 tablespoon of the brine) followed by the tahini paste, the lemon juice, garlic, and give it a good few pulses for around 30 seconds or so.
And the olive oil cumin powder cayenne pepper, salt and pepper. Whizz for a further 30 seconds. You may need to scrape the bowl sides once.
Depending on the texture of the hummus add 2-4 tablespoon of the chickpeas brine that you have kept aside.
Taste for salt and pepper, give it a last whizz, and spoon it out in a serving bowl or plate.
You can drizzle a little olive oil and some chopped fresh peppers or fresh parsley to garnish. I have used some caramelized onion. Serve and enjoy!
Notes
Whatever you are left with store in an airtight container and refrigerate but I would say do not keep it longer than 3 to 4 days.Simple and Delicious!