Gorgeous Quick Hummus Or Black Chickpea Hummus

This is my go-to dip when I want something fresh, satisfying and packed with plant-based fibre gut-boosting goodness.

Flavoured with lemon, garlic, cumin and tahini, it’s simple but so full of flavour. I love finishing it with a drizzle of good olive oil and a dusting of sumac for a bright, tangy lift.

Perfect as part of a mezze-style lunch, spooned onto salads, eaten alongside roasted veg or simply served with warm flatbreads or crunchy veg for dipping. It keeps well in the fridge too, so great for batch prep.

1 x 570g jar of Queen chickpeas (or for a nuttier option try Back Chickpeas), drained and rinsed.
2 tbsp tahini
2 tbsp extra virgin olive oil
Juice of 2 lemons
1 garlic clove grated
1 tsp ground cumin
1 tsp sumac

If you like heat you can add 2tsp of Harissa or some chilli flakes

Serves 5 to 6
Prep time: 5 minute
Cook time: 5 minutes

Tip the chickpeas (& 1/2 the juice) into a food processor ( I have a mini-knwood chopper- so usefull) the tahini, lemon juice, garlic and cumin. Blend until smooth, adding more juice if needed until you have a silky-smooth paste. Season with a pinch of salt then spread out on a serving platter. Drizzle with more olive oil and sprinkle over the sumac. You can add some roasted chickpeas or pine nuts. Jazz it up to suit your taste buds.