Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 31/12/2024. See terms.
Join now
Creamy hummus

Creamy hummus

2
Points®
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
8
Difficulty
Easy
For the creamiest hummus, use a blender instead of a food processor. You’ll need to add a little more liquid than usual, but the hummus will whip into an ultra-light, smooth texture.

Ingredients

Canned chickpeas, rinsed and drained

1 400g can

Tahini

¼ cup(s), (60g)

Lemon juice

2 tbs

Garlic

1 clove(s), crushed

Extra virgin olive oil

1½ tbs

Fresh flat-leaf parsley

1 tbs, chopped

Smoked paprika

¼ tsp

Vegetable mix, non-starchy, fresh

4 cup(s), pieces, to serve

Instructions

  1. Combine chickpeas, tahini, lemon juice, garlic, 1 tablespoon oil, ¼ cup (60ml) water and 1 teaspoon salt in a blender. Blend on high speed until chickpeas are completely smooth, adding a little extra water if hummus is too thick.
  2. Spoon hummus onto a plate or into a shallow bowl. Drizzle with remaining oil. Sprinkle with parsley and paprika. Serve with vegetables.

Notes

TO REFRIGERATE: Store hummus in a reusable container for up to 5 days.

You might like

You might like