Ingredients
1 400g can of chickpeas, drained and rinsed
Coriander stems, 4 or so, finely chopped – optional but delicious if you’ve got them handy
1/2 cup tahini
2-4 tbsp lemon juice
1 clove garlic, finely grated
3-4 tbsp ice cold water
1 pinch salt, to taste
1 dash good-quality olive oil, nigella seeds, coriander stems to serve (optional)
Summary
A quick sticks hummus recipe to whip up for snacking, celebrating and smearing. We love adding coriander stems into the mix; it adds a bright, fresh element to the dip and is an excellent waste wise tip!
Quick Sticks Hummus
Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the coriander stems (if using), tahini, lemon juice, garlic, and 1 1/2 tsp salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving for the best flavour. Optionally, to serve, top with a layer of good quality olive oil, nigella seeds and more finely chopped coriander stems.
This hummus will keep in the refrigerator for up to three days.
