This delicious healthy homemade hummus is easy-peasy to make and only takes about 5-minutes. It is a great vegetarian and vegan accompaniment to salads, sandwiches, Greek and Eastern cookery and and is wholesome and tastes great! I don't use tahini (sesame seed paste) in my recipe as I think it tastes better without it. You can add garlic if you like; I didn't want garlic breath at my dinner party! I served it with baked aubergines, dolmades (rice-stuffed vine leaves), roasted mushrooms and green peppers, mackerel with anchovies and a simple salad. Almost the whole lot was eaten between 4 of us!
Preparation time; 5 minutes
Two tins of chickpeas
4 tablespoons of olive oil
10 grinds of pepper
Small handful of fresh coriander
Tablespoon lemon juice
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Step 1: Wash the Chickpeas Thoroughly
Open the tins of chickpeas, drain and rinse thoroughly in a colander. The frothy liquid in the tin can be used as a vegan egg substitute in some recipes, including for making meringues. My mum told me that it makes you fart so I always wash it away if I'm not going to use it; I didn't want flatulent houseguests! Put the chickpeas in in a a jug or other container which is suitable for blending.
Step 2: Add Other Ingredients
Add 4 tablespoons of olive oil, a tablespoonful of lemon juice, a pinch of salt, 8 or 10 grinds of pepper and and the chopped coriander.
Step 3: Blend
Blend with a hand blender. It can be a little tricky to start with but it gets easier as the chickpeas starts to break down. Keep going until there are no lumps of chickpea visible and it is a smooth paste.
Step 4: Serve!
Spoon into a bowl and serve either warm or cold with a light sprinkling of cayenne pepper over the surface and/or a sprinkling of the coriander.