When I am in the mood for hummus, I simply don’t have the patience to wait a day to soak dried chickpeas, so I prefer this version. It is silky smooth and has a lovely taste. Don’t get rid of the juice in the tin, you need it to thin the hummus to a smoother paste.
- 150gr drained canned chickpeas
- 100gr tahini (sesame paste)
- 25gr lemon juice
- 1 large clove of garlic
- sea salt to taste
Puree all ingredients until fine.
Add chickpea juice from the can to blend into a smooth paste. I usually use about 2 tablespoons.