Ingredients (makes 1 cup)
1 tin BPA free organic chickpeas, rinsed and well drained
1/2 lemon, juiced
1/4 clove garlic, peeled and finely crushed
3 tbs olive oil
3 heaped tbs tahini
3 tbs lukewarm water (this is where the fluffiness comes from)
1 tsp sea salt
Place all of the ingredients into a high powered food processor or blender and blitz until smooth. If the mixture is still a bit chunky or thick add more olive oil. Season generously to taste with salt and pepper. Store in a glass container for up to a week. Eat as a snack with veggie sticks or dollop on top of meals. If serving up, sprinkle with a little smoky paprika and a drizzle of olive oil.
Change up the flavour!
To make beetroot hummus, first bake 1 beetroot in foil for an hour on 180C/160C fan-forced, or until the skin peels away. Wear gloves, or be wary that your hands may stain. Gently peel away the skin and discard it. Chop the beet
into small chunks. Add it to the Fluffy Traditional Hummus mixture in the blender until smooth and combined. Store in the fridge for up to 1 week.
To make turmeric hummus, add 2 tsp fresh grated turmeric, 1/2 tsp ground turmeric and 1 tsp fresh grated ginger and add it to the Fluffy Traditional Hummus mixture until smooth and combined. Store in the fridge for up to 1 week.