1 can chickpeas (1 1/2 cups chickpeas) *
1/4 cup tahini
1 1/4 tsp cumin seeds
1/4 tsp red chilli flakes
1 garlic clove (roasted with skin on for 10 mins then peeled)
4 black peppercorns + pinch for seasoning
1/4 tsp coriander powder
1/2 tsp sea salt
Juice of 1 lemon (2 tbsp)
1 cup cold water
Place the Cumin, chill and shopped garlic into a frying pan and toast on low-med heat until fragrant, about a minute, constantly moving the seeds and spices around.
Make sure you don’t burn as it will change the taste of the hummus. Immediately put into the blender as the spices will continue to toast in the pan.
Drain the chickpeas and add into the blender along with all the rest of the ingredients.
Blend on high until smooth. Taste test… add more salt for saltiness, lemon for acidic and chill for spice.
Enjoy with some raw veg sticks or crackers.
*A little tip for a happy pocket is buying dried chickpeas. They are often a lot cheaper than the cans and you get a lot more for your buck. Also better for the environment.
To cook them just leave them to soak in water for a night then simmer on medium for about 45-1 hour (depending on how fresh they are). Store the chickpeas in the fridge if not using right away.