5 minute Yummy Hummus

You have to save this one right now! It's quick, easy, super healthy, and it's yummy enough to serve for guests on a whim with your choice of cracker or crudités. I particularly love this with carrots, celery and cucumber. But if I am having it as a lunch I smear it on a slice of 100% rye bread with lettuce, tomato, and cucumber, or celery.

Ingredients:

• 400g can of chickpeas, drained, but keep the liquid aside
• ⅓ cup chickpea liquid
  
• ¼ cup tahini
  
• 2 Tbs Olive Oil
  
• 2 tsp lemon juice
  
• 1 garlic clove. crushed
  

• ½ tsp ground cumin
• ¼ tsp kosher salt

Method:

• Place all ingredients into a food processor or blender.
  
• Blitz all of the ingredients together until well-combined.
  
• Add a little more chickpea liquid if needed - it is a great emulsifying agent and helps give the hummus its creamy texture.
• Scoop your hummus into a beautiful serving dish and before serving, garnish with a little olive oil, paprika and fresh parsley.
• Keep refrigerated and consume within 3 to 4 days of making it.
• If you want to store for longer you can freeze for up to 3 months. When you're ready to use it let it thaw through and then give it a good stir.

Nutritional information per serving of 3 Tbs: 
153Kcal
11,3g Carb
9g fat
5,7g protein