Hummus is something I make at least once a week so we always have a supply. It just seems to make everything a little better. We have it in wraps, on burgers, crackers, toast and even to dip roast veges in as a side. It is super versatile and you can flavor it however you like. Recently I have been adding some grated beetroot to make a vibrant pink hummus to make it fun for the kids.
Makes 1 large cup
1 can chickpeas drained and rinsed
Juice of one small lemon
2 tablespoons tahini
1/4 cup of cold water (or 1/3 if you like your hummus on the softer side)
3 ice cubes (makes for a smoother finish)
2 cloves garlic peeled
1 tablespoon olive oil (optional)
salt and pepper to taste
flavoring: to make a standard batch I like to put 1 teaspoon of ground coriander or cumin in mine and I often will sprinkle it with a little smoked paprika. Another yummy option is to add a few teaspoons of curry powder but the worlds your oysters really.
Combine all ingredients into a blender, bullet or food processor. Pulse for half a minute to combine then let it run on high for a few minutes until well combined.