Quick Hummus
From platters to pitas, this recipe for Quick Hummus is as easy as it is tasty! A few minutes in the microwave, a short blitz in the blender, and you'll be dipping, scooping or spreading.
Recipe Tip Serve right away, or for a thicker texture leave in the fridge for 1-2 hours before serving.
Ingredients
- 420 grams canned chickpeas, undrained
- 1/2 teaspoons ground cumin
- 2 cloves garlic
- 1/4 cup tahini
- 1 tablespoons lemon zest
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch ground pepper
- 420 grams canned chickpeas, undrained
- 1/2 teaspoons ground cumin
- 2 cloves garlic
- 1/4 cup tahini
- 1 tablespoons lemon zest
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch ground pepper
- Step 1 of 3Tip the chickpeas, including the liquid, into a microwave-proof bowl along with the garlic cloves. Microwave for 3-4 minutes.
- Step 2 of 3Remove and drain off half the liquid. Pour the chickpeas, garlic and remaining liquid into a food processor.
- Step 3 of 3Add the cumin, tahini, lemon zest and olive oil and blitz until smooth. Season with salt and pepper to taste.
Method
- Step 1 of 3Tip the chickpeas, including the liquid, into a microwave-proof bowl along with the garlic cloves. Microwave for 3-4 minutes.
- Step 2 of 3Remove and drain off half the liquid. Pour the chickpeas, garlic and remaining liquid into a food processor.
- Step 3 of 3Add the cumin, tahini, lemon zest and olive oil and blitz until smooth. Season with salt and pepper to taste.
Nutrition per serving
269 Kilojoules
Protein2 grams
Fat5 grams
Carbs4 grams
Sugars0 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Tip the chickpeas, including the liquid, into a microwave-proof bowl along with the garlic cloves. Microwave for 3-4 minutes.
- Step 2 of 3Remove and drain off half the liquid. Pour the chickpeas, garlic and remaining liquid into a food processor.
- Step 3 of 3Add the cumin, tahini, lemon zest and olive oil and blitz until smooth. Season with salt and pepper to taste.