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.
Prep time: 5 mins
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)
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.
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.