Sunhini Hummus

The question we get most is "what can you do with it?". One of the many applications of this versatile smooth paste is a classic hummus, with a Sunhini twist. It's a good place to begin your Sunhini journey, and you can't go wrong with smooth, creamy chickpeas.







Sunhini Hummus

Serves: 2

Prep time: 5 mins


Ingredients

  • 300g cooked chickpeas (or any other pulses you may fancy)

  • 2 tbsp Original Sunhini

  • 4 tbsp aquafaba (the chickpea cooking water or the chickpea water from the can)

  • 1 tbsp oil

  • 1/2 tsp salt

  • juice of 1 lemon

  • 1 small clove of garlic

  • cumin seeds/smoked paprika/dill (optional for garnish)


Method

  1. In a high speed blender, combine all the ingredients until smooth. If you wish to have it more salty or more lemony, season to taste.

  2. Garnish with a drizzle of good-quality olive/rapeseed oil, and smoked paprika and dill. Serve with veggie sticks, spread on bread or dollop a spoonful on your salad.





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