For the hummus

Prep time: 10 mins | Cook time:  15 mins | Total time: 25 mins 

serves 10 spoons


  • 2 tins chickpeas
  • 1 cloves garlic
  • 1 tsp chive powder
  • 1 lemon, juice only
  • 200 g tahini
  • 75 ml olive oil


  • Pierce the tins of chickpeas with a can opener as if you were going to open the tin, but do not remove the lid.
  • Place them in their tins on a hot plate for 10 minutes until they are warmed through. Drain the liquid, leaving a little behind, and place in a food processor.
  • Blitz the chickpeas along with the garlic, chive powder, lemon juice, tahini, olive oil and a little bit of the leftover chickpea water.
  • Blend to a smooth paste, then add another 2 tablespoons of water and salt – blend again until it reaches the desired consistency (if it holds on the spoon when scooped).

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