Made of just a few simple and natural ingredients, it can be a quick and easy lunch or snack, and it will help keep you healthy and aid recovery.
A lot of shop-bought hummus uses oil or thickener to give it optimal consistency. However after a bit of experimentation, I've found that this recipe, made in a Nutribullet, is super easy and even tastier than most.
Ingredients (makes 2 large servings)
- 400g tin organic chickpeas (in water)
- 175g tinned black olives (pitted) (drained)
- 1x tbsp tahini paste
- Juice of half a lemon
- 1 clove of garlic
- 1 tsp paprika
- ½ tsp chilli powder
- ½ tsp black pepper
- ½ tsp salt
Method
- Drain the water from the tin of chickpeas, and place it to one side in a cup (you'll need it later)
- In the small Nutribullet cup, add the drained chickpeas, olives, tahini, lemon juice, garlic, paprika, chilli powder, black pepper and salt (all of the ingredients)
- Blitz together, until a thick paste is formed
- Gradually add some of the water you drained from the chickpeas back into the mixture, blitzing as you go, until you get your desired consistency
- Serve immediately, or refrigerate for up to 3 days after making