This hummus was quick and easy to make as I didn’t have to cream avocados and blend the creamed chick peas. I did have to monitor the amount of chilli pepper that I put in because not everyone has a high threshold for chillis.
After processing the chickpeas you add olive oil/oil, chilli pepper and seasoning you are ready to go. Hummus is so tasty. If refrigerated properly it can last for days and you can have it for breakfast on toast or with your salad and sandwiches for lunch. In my case, I had for dinner with my Moroccan dishes.
-1 tin of chick peas
-1 tsp garlic paste
-1/2 tsp coriander
-1 Tbsp Tahini
-3 Tbsp oil (olive oil is preferable)
-1/4 tsp cumin
-1 tsp hot chilli powder work
-Salt and Pepper to taste
Drain the chick peas and place in a food processor or blender.
Blend the chickpeas until pureed.
Add 3 tbsp of olive oil to the chick peas.
Add 1 Tbsp tahini of the pulsed mixture.
Blend with the chickpeas until smooth.
Add the cumin, garlic paste, salt and pepper to taste.
Serve on dish or bowl.