- 2 x 400 g chickpeas, drained and rinsed
- 5 T olive oil
- 8 T water
- 2 1⁄2 T lemon juice
- 2 t garlic, crushed
- 1 t ground cumin
- Salt, to taste
Mix all the ingredients in a large bowl and blitz using a handheld blender.
If you’re serving it warm, place in an ovenproof dish and heat in the oven at 180°C for 20 minutes.
Serve warm instead of mash, or chilled with olive oil and crudités.
Cook's note: What makes this robust hummus special is that it’s delicious warm. It also requires a handheld blender, the use of which pleases Seb enormously. And the fact that it requires no tahini pleases me enormously. It’s not that I don’t like tahini, it’s just that it’s not a staple in our home and would require a trip to our local health store, which is not an outing I would get excited about.