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.
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