I know, vegans and hummus. But if you’re going to do it, you might as well make it the best it can be, right?
- 650 g (1 lb 7 oz) cooked chickpeas (tinned is ﬁne)
- 135 g (5 oz/½ cup) light tahini
- 125 ml (4 ﬂ oz/½ cup) extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- juice 2 lemons
- hot water or chickpea cooking liquid (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Put everything (except the hot water or cooking liquid) in a blender, season generously with salt and pepper, and blend on high speed until smooth and well combined. Taste and adjust the seasoning if needed.
2. If you prefer a thinner hummus, slowly drizzle in some hot water or cooking liquid until you reach your perfect texture.
• Optional extras: a handful of your favourite soft herbs, like 2 tablespoons ajvar; mint, flat-leaf (Italian) parsley or dill; 4 chipotles in adobo (these come in a jar or tin); or crispy chickpeas, deep-fried or roasted in the oven until crisp.
• Use this to make Shannon's Vegan Turkish mince with hummus and spiced butter.
Recipe and images from Vegan with Bite by Shannon Martinez (Hardie Grant Books, $34.99). Photography: © Nikki To