Serves: 6
Prep: 15 mins
Cook Time: 60 mins
Ingredients
2x 400g tins Biona Chickpeas
1x 400g tin Biona Black Chickpeas
Pinch ground cumin
120g–150g Biona White Tahini
2 garlic cloves, crushed
1 ½ tbsp Biona Lemon Juice
Drizzle of Biona Extra Virgin Olive Oil
Salt
Pinch of parsley, chopped
2-3 ice cubes
Method
- Spread the chickpeas out between two tea towels and use your hands to rub the towels together for a few minutes - don’t press down too hard on the chickpeas as you don’t want to crush them. The chickpeas skins should be released. Discard the skins.
- Put the peeled chickpeas into a saucepan with enough water to cover, 1 tsp salt and a pinch of cumin. Simmer for 15 minutes, until the chickpeas are soft.
- Drain the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with the tahini, garlic, lemon juice, a couple of ice cubes, 2 tbsp reserved chickpea water and a pinch of salt. Blitz until smooth. If needed, you can add more tahini, garlic, lemon, salt and chickpea water to achieve the taste and consistency that you’d like.
- Drain the black chickpeas. Tip the hummus into a serving bowl and top with the black chickpeas, chopped parsley and a generous drizzle of olive oil.