Classic hummus with a pretty twist! Perfect for sandwiches or as a dip.
Because chickpeas require soaking, I often use organic jarred chickpeas to speed things up.
You can soak and cook your own. You need about 100g or 1/2 cup dried chickpeas. Soak in water overnight, drain the next day, then transfer to a pot and cover with 500ml | 2 cups water. Bring to a boil and cook for about 30 minutes or until tender and one chickpea easily breaks when you squeeze it with your fingers. Reserve some cooking liquid for thinning the hummus, drain the beans and cool before using.