I make this hummus using rapeseed oil rather than olive oil: in my opinion it makes the hummus more creamy. For a lighter version replace the oil with water or unsweetened plant milk (cashew milk works well). Oil free hummus is best left a bit on the drier, chunkier side.
There are countless variations of this recipe:
- replace the chickpeas with other legumes such as canellini or borlotti beans
- add in vegetables such as cooked beetroot, spinach or roasted red peppers
- add herbs and spices such as coriander leaf, ground coriander, ground cumin, paprika, turmeric and / or chilli flakes
Free from: gluten, nut, soya, wheat, yeast
Oil free: replace oil with water or unsweetened plant milk
This is a vegan recipe
- 1 tin chickpeas (drained)
- 1 tbsp tahini
- 1-2 tbsp lemon juice
- 1 tbsp rapeseed oil
- pinch garlic granules
- salt (to taste)
Blitz all the ingredients in a food processor. Add a little water through the lid to loosen. Taste and adjust seasoning if necessary.