← Nouns Cooking · Plant-Based

Ingredients

• 2 cans chickpeas (400 g cans), drained, liquid saved
• 150 g Roasted red peppers (jarred), drained and patted dry
• 60 ml Tahini, well stirred
• 4 tbsp lemon juice (about 2 lemons)
• 1 clove Garlic, roughly chopped
• 1 tsp Smoked paprika, plus extra to serve
• ½ tsp Cumin
• 1 pinch Cayenne pepper
• 1 tsp Salt
• 3 tbsp Olive oil, plus extra to serve
• 1 tbsp Sesame seeds (optional)
• 1 handful Parsley, chopped, to serve (optional)

Method

1. Blend the tahini and lemon juice in a food processor for 1 minute, until thick and pale. This makes the finished hummus extra creamy.
2. Add the garlic, paprika, cumin, cayenne and salt and blend for 30 seconds, scraping down the sides.
3. Add the chickpeas and red peppers and blend for 2–3 min, scraping down now and then. With the motor running, pour in the oil, then 2–4 tbsp of the cold chickpea liquid, until the hummus is very smooth and light.
4. Taste and add more salt, lemon or cayenne. Spoon into a bowl, swirl the top and finish with a drizzle of oil, a dusting of paprika, sesame seeds and parsley.

Tips

• Keeps for 5 days in the fridge. Contains sesame (tahini).
• For extra-silky hummus, simmer the drained chickpeas in water for 10 minutes and let them cool before blending.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Lazy Cat Kitchen