You can use canned chickpeas or canned. The difference between the 2 for me is how long I boil them. The canned chickpeas I boil for at least 30 minutes. The fresh chickpeas I soak over night and then boil them for and hour or two to make sure the Hummus is nice and soft and not grainy.
- 1 Cup fresh chickpeas soaked in water over night, or 1 x 400g can of chickpeas, drained and rinsed.
- 1 heaped Tbsp. Tahini
- ¼ Cup fresh lemon juice
- 1 clove fresh garlic, crushed
- ½ tsp. pink salt
- Pinch black pepper
- ¹/³ Cup Extra Virgin Olive Oil
- 3 Tbsp. water that the chickpeas have been boiled in.
- 2 small fresh beets.
- Put the beets in a small saucepan and cover with water. Leave the skin on. It will just peel off easily when the beets are cooked. Place the saucepan on high heat and bring to the boil. Reduce the heat to medium and simmer for 30-40 minutes until the beets are tender. Allow to cool and then peel the skin off with your hands.
- Add the chickpeas to a small saucepan and cover with water. Make sure the water comes above the chickpeas by a few cm. If you are using fresh chickpeas make sure you have loads of water as it will be boiling for a long time and the water will reduce.
- Once the chickpeas have boiled, drain them and put them in a food processor with 2 Tbsp. of the water they were cooked in.
- Add lemon juice, Tahini, garlic, salt and pepper.
- Process until the chickpeas are pretty smooth. Whilst the food processor is on, slowly start to drizzle in the olive oil.
- Process until the Hummus is nice and smooth.
- Place on a plate or in a bowl and drizzle with a little olive oil.
- Serve with raw vegetables or rice crackers, or have as an accompaniment to a meal.
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