Instagram: @twospoons.ca | twospoons.ca
2 cups cooked chickpeas
4 cloves garlic
1⁄2 cup tahini
2 tbsp olive oil, plus more to drizzle
Juice of 1 lemon
1 tsp sea salt, plus more to taste
1⁄2 tsp cumin
Splashes of reserved chickpea liquid, for thinning (or water)
Fresh herbs, to sprinkle
In a food processor, add chickpeas, garlic, tahini, olive oil, lemon juice, sea salt and cumin.
Blend to combine. Add splashes of chickpea water (or filtered water) to thin if desired.
Taste and adjust flavor, if desired, by adding more sea salt, cumin or lemon juice to brighten.
Pour hummus into bowl and drizzle with more olive oil, sprinkle with fresh herbs. Serve with fresh or cooked veggies, pita and crackers.
Reserved chickpea water used to thin hummus will add more flavor to your hummus than water. It’s optional to use, but I recommend it. Hummus will keep in the fridge for 1 week.