Traditional Hummus (large batch, no oil)

Prep Time10 mins

This hummus makes a bit batch. Make it on the weekend if plan to have hummus as your snack most days during the week. If you have a standard sized food processor, you will notice that it makes a better job of the hummus, when the batch is bigger.

3 cups cooked chickpeas (or 2x cans of chickpeas, drained - retain liquid)

4 tbsp lemon juice (approximately 2x lemons)

3 tbsp unhulled tahini

2 - 4 cloves garlic - peeled and coursely chopped

2 tsp ground cumin seeds

salt & pepper to taste

Add all ingredients to a food processor with the chopping blade. Process until very smooth. Add extra liquid to achieve the desired consistency. Preferably use aquafaba (the liquid from the tin of chickpeas), or use water or vegetable stock.

Best served straight away, at room temperature. Store in an air tight container in the fridge, and leave out before serving, so it can go back to room temperature. This allows it to have a soft consistency.

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Traditional Hummus (large batch, no oil)