Easy Hummus

Using canned Chickpeas. I will never go back to dry chickpeas after this recipe.


  • 1 x 400g cans Chickpeas
  • 1/4 cup quality Tahini
  • 1/8 cup Extra Virgin Olive Oil
  • 2 – 3 Garlic cloves, bashed and diced
  • 1/2 cup filtered Water (plus more during processing)
  • 1/8 cup Lemon juice, freshly squeezed
  • 1/2 teaspoon Salt

Optional extras:

  • some ground pepper to taste
  • smidgen of ground Turmeric
  • smidgen of ground Cumin

Garnish with Paprika, a swirl of olive oil, herbs or toasted pine nuts.


  1. Drain both cans of chickpeas – wash super well. Place bit by bit onto a paper towel and rub them gently to help with removing the skins. Set aside.
  2. Fry off the garlic (not essential, but nice).
  3. Add Tahini and Olive oil to your food processor first – mix for about 10 seconds, until well combined and smooth.
  4. Add remaining ingredients, including any extras. Blitz on medium – high for about 5 minutes, scraping down the side halfway through if neccessary, until smooth and creamy. It will thicken up slightly in the fridge, so make sure the consistency is marginally runnier than you would like the final product to be. You may need to add more water during processing to achieve this.