15 MIN HUMOUS

INGREDIENTS 

- 4 tablespoons good-quality tahini

- 2–3 tablespoons cold water, or more if needed

- 4 tablespoons extra virgin olive oil

- 1/2 teaspoon ground cumin // optional 

- 3/4 teaspoon fine sea salt or Celtic sea salt or Himalayan pink salt. 

- 2 large cloves garlic, peeled and rough chopped

- Juice of 1 lemon

- 2 cups of chickpeas*, rinsed and drained if from a can or soaked overnight if making from a dry state. 

*Optional toppings: extra drizzle of olive oil, chopped fresh parsley, a sprinkle of ground sumac or paprika, toasted pine nuts

METHOD 

I like to add my Tahini to the food processor first, like lubrication for the blades. 

Then add the rest of the ingredients together and simply blend for 5 mins. 

You may need to push the chickpeas husks down the sidewalls of the food processor with a spoon. 

Quite honestly I'm very happy for my humous to be quite rustic and textured so a little bit of husk and herb roughage throughout I find quite enjoyable! 

Once all the ingredients are combines mix in your pasty and pulse repeatedly until mixed to your satisfaction. 

Serve in a bowl with a wooden spoon creating a spiral within the bowl. Poor good quality Olive oil and sprinkle black pepper or paprika on top with some fresh herbs to garnish. In mine shown in the photo, I used homegrown red cabbage seed sprouts.