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Matt Preston's super-creamy hummus recipe
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Elevate your hummus with a creamier twist using tahini, lemon juice, and garlic. Follow Matt Preston's tip of adding ice cubes to achieve a velvety texture. Perfect for gatherings or a quick snack, this super-creamy hummus will impress your loved ones and leave them wanting more!
Ingredients:
  • 600g canned Chickpeas, rinsed, drained
  • 48.00 gm tahini paste
  • 3 garlic cloves, crushed
  • Juice of 1 lemon
  • 4 ice-cubes
  • 100ml olive oil, plus extra to serve
  • Coriander leaves, to serve
  • Turkish bread, toasted, to serve
Instructions:
  • Gently rub the chickpeas with a clean tea towel to remove and discard the skins.
  • Combine chickpeas, pinch of salt, cumin, tahini paste, garlic, lemon juice, and ice in a food processor. Pulse until mixed. Pour in 1/4 cup (60ml) water and continue processing until smooth.
  • While the blender is on, gradually pour in the olive oil until you achieve a smooth consistency.
  • Scoop hummus into a bowl. Drizzle with more olive oil and garnish with fresh coriander leaves. Serve alongside Turkish bread. Be sure to check out our step-by-step video for Matt Preston's super-creamy hummus.

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