1st time, I've ever made hummus and measured by heart. I used 2 cans of chickpeas, which is enough for dinner, lunch, and an in between snacking for the next 2-4 days, barring stored properly.
I did require quite a bit more water than suggested, just to help with the blending. Easy to make up and add in as you go, and the fresh garlic is just perfect for it. It gave the hummus like a mustard tang to it - loved it! Made this as a dip with a raw veg platter and toasted sourdough bread, added extra paprika and chili flakes, with extra virgin olive oil. It's super easy, super versatile. Healthy and filling.
