- 2 x 410 g tins chickpeas or cook your own, drained, but keep the liquid
- 2 large cloves of garlic, crushed
- 100 ml avocado or olive oil
- 5 ml (1 tsp) Spanish Smoked Paprika (Woolworths_
- 5 ml (1 tsp) ground cumin
- 100 ml lemon juice – Fresh is best!
- salt and pepper to taste
Preheat the oven to 180C and line a small baking tray with foil. Pat chickpeas dry with paper towel. Place 1 of the tins of chickpeas with the garlic, 30 ml of the oil and cumin seeds in a large bowl and mix to coat the chickpeas. This can also be done in an Air-fryer.
Place the oil coated chickpeas with the seasonings on the baking tray and roast 15-20 minutes or until lightly golden brown.
Place roasted chickpeas with the oil and seasonings from the pan, in a large bowl. Add the remaining chickpeas, oil, ground cumin and lemon juice. Add 30-50 ml of the reserved liquid from the tin. Blend to form a chunky mixture and season to taste. Add more liquid or water, if you prefer a smoother hummus.
I like to add chopped fresh Cilantro and a bit of raw onion,