Homemade Hummus with Crudités

Ingredients

• 1 x 400g tin chickpeas, drained (reserve liquid)
• 3 tbsp tahini
• Juice of 1½ lemons
• 1 garlic clove, roughly chopped
• 3 tbsp reserved chickpea liquid (aquafaba)
• 2 tbsp extra-virgin olive oil
• ½ tsp ground cumin
• Salt
• Crudités: carrot sticks, cucumber, celery, radishes, sugar snap peas

Method

1. Blend tahini and lemon juice in a food processor for 1 minute — this makes the hummus extra creamy.
2. Add garlic, cumin and a generous pinch of salt. Blend for 30 seconds.
3. Add chickpeas and aquafaba. Blend for 3–4 minutes until very smooth, scraping down the sides.
4. With the motor running, drizzle in olive oil. Taste and adjust lemon and salt.
5. Spoon into a bowl, drizzle with oil and a pinch of paprika. Serve with crudités.

Tips

For ultra-smooth hummus, rub the chickpeas between your hands to remove the skins before blending — it's worth the effort.