Quick hummus

Quick hummus

By John Torode
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(8 ratings)
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Prep: 10 mins Cook: 2 mins

Easy

Serves 6

John Torode's simple hummus can be blitzed and ready for dipping in 12 minutes. It's vegan, gluten-free and essential to any meze or veggie feast

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal416
  • fat38g
  • saturates5g
  • carbs8g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0.1g
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Ingredients

  • 400g can chickpeas
  • 100ml lemon juice
  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 ½ tsp ground coriander
  • 5 cardamom pods
  • toasted pine nuts
  • sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

Method

  1. Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of chickpea water if it's looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac.

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Comments, questions and tips

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sambodexter
11th Nov, 2018
I'm not sure what went wrong but after only using 80ml of fresh lemon juice, it was overwhelmingly lemony and sweet, and lacking any other flavouring. I added a good heaped teaspoon of ground cumin and a heap of smoked maldon salt and it made it almost bearable. Might try again adding the lemon juice to taste rather than chucking it all in at the start.
fairystoryteller
23rd Jun, 2017
5.05
Delicious! It didn't need any extra liquid and I only added about 80ml of lemon juice. The cardamom is a lovely addition. I will make this again for sure. This is for a barbecue feast this evening and I think will be lovely with the lamb kebabs I am making with a Greek salad, tzatziki and pitta. But I will make it again for lunches and snacks during the week.
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