Recipe Type Snack
Prep Time overnight
Adapted from jamieoliver.com
400 g chickpeas soaked overnight
1 small clove of garlic
1 tablespoon tahini (roasted sesame butter)
extra virgin olive oil
Drain the chickpeas, wash properly and pressure cook with a dash of salt for 2-3 whistles.
Drain, cool and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with Monsoon Harvest Buttermilk & Millet Crackers.