- 1 tin chickpeas (400g), drained
- 1/4 cup olive oil
- 3 cloves of garlic
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons tahini
- 3 Tablespoons lemon juice
- 2 Tablespoons cumin seeds
- Salt and pepper to taste
- 1/2 teaspoon paprika
Dry roast the cumin seeds in a frying pan for a few minutes until fragrant.
Set aside to cool. Once cooled, grind into fine power.
Add all ingredients into a blender and blend until smooth.
Serve with warm pita bread, carrot and cucumber sticks or nachos.
This hummus will keep in the fridge, in a lidded jar, for 3 - 5 days.
Photo credit: Christopher Alvarenga