Seed oil free hummus
Ingredients – makes a bigger batch for storing
- 1 can chickpeas, drained or (250g) cooked chickpeas
- Juice of 1 lemon
- 3 tbsp tahini (shop bought or make your own in advance – super easy!)
- 1 large garlic clove, minced
- 2 tablespoons (30ml) EVOO, plus more for serving
- 1/2 teaspoon ground cumin
- Herbamare to taste (or good quality sea salt of preference)
- 100ml cold water, aquafaba (can water), or cooking water
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon cumin
Method
- Combine the tahini and lemon juice first, and give this a whizz to try and create some fluffiness (optional – can just bung it all in together :) )
- Add the chickpeas (keep water from can or cooking).
- Add the garlic, EVOO, paprika cumin, water and a generous amount of salt or Herbamare (preference, but I forgot in the video).
- Start slow with the water and add more as you blitz.
- Serve hummus with a drizzle of EVOO and some fresh basil if you have some.
- Lasts in the fridge for up to 1 week or in the freezer for 1 month – fresh food for when you need it!
Looking for a healthier alternative to regular salt? Well, look no further!
