- A 400g tin of chickpeas
- 2 lemons
- 1 garlic clove
- 1 tsp ground cumin
- A 40g sachet of tahini
- 2 tbsp olive oil
- 2 tbsp water
- A pinch of sea salt
Drain your chickpeas. Rinse well. Place in a saucepan with enough fresh water to cover them. Peel your garlic clove. Add it. Bring to the boil. Lower heat. Cook 5 mins.
Drain. Spoon into a food processor or blender with the juice from one lemon, tahini, the olive oil, water, cumin and a pinch of sea salt.
Blend till smooth. Taste. Add more lemon, salt or cumin if you like. Chill till ready to serve.
No food processor or blender? Simply smash the warmed chickpeas with the other ingredients in a large bowl using a potato masher or the bottom of a clean jam jar.
HISTORY Hummus is an Arabic word meaning "chickpeas." The earliest known recipes for the dip were found in 13th century cookbooks from Egypt’s capital city, Cairo.