Creamy Hummus Recipe

Creamy Hummus Recipe

Prep time: 15 minutes

Here's the ultimate hummus recipe - my sneaky tip - it's all about whipping the tahini. I learnt this from reading blogs and recipe books of people with an Australian-Lebanese background.  

Ingredients: 
1/4C Hulled Tahini. I chose Macro from Woolworths.
1-2 Fresh garlic cloves crushed, however if you only have pre-crushed you can use this as well.
1 Lemon (juice 1tbsp)
1x 225g can of chickpeas, strained and washed with cold water.
1/2C Extra virgin olive oil. I use Cobram Estate or Squeaky Gate Growers Co.
1 tsp Fennel seeds
1 tsp Sweet Hungarian Paprika
Water

Method: 
1. Whip the tahini in a food processor, egg beater or hand-stick blender. This is where the magic happens. The better you whip the tahini the creamier the end product will be.
2. Add 1 TBSP lemon juice and whip for a further 30 seconds until smooth.
3. Combine the olive oil slowly into the mixture as you continue to whip it. 
4. Add garlic and fennel seeds. Whip for 15 seconds. 
5. Add chickpeas to food processor and blend till smooth.
6. If lumpy, add water as required to smooth it out. Go slowly as you do not want to over do it. 
7. Pour into glass jar or serving bowl. 
8. To serve, sprinkle Hungarian sweet paprika and drizzle with olive oil.

I enjoy my hummus with:
1. Cut up cucumber, carrot and capsicum
2. Lavosh biscuits
3. Grilled chicken