Hummus is something I have always loved, but had never made myself until recently – sourcing tahini in our small town used to be a bit of a challenge! It’s much easier to find now, though, and I always have a jar in the cupboard for this recipe, or for adding to dressings. This easy hummus recipe is packed with flavour, and endlessly customisable. Try adding a little ground cumin, or blitzing in fresh herbs for extra summery freshness.
– 400g tin chickpeas, liquid reserved
– 1 tbsp tahini
– 1 lemon, juiced
– 1 garlic clove, crushed
– large pinch sea salt flakes
– 2 tbsp olive oil, plus extra to serve
– 1 tsp smoked paprika, to serve
– small handful fresh parsley, chopped (optional)
1. Drain the chickpeas, reserving the liquid. Add the chickpeas to a food processor with the tahini, lemon juice, garlic, salt, and 4 tbsp of the chickpea water. Blitz on a high speed, scraping down the sides at intervals. With the processor running, drizzle in the olive oil. Taste and adjust the flavourings to your liking – if it’s still quite stiff, add another 1 tbsp of the chickpea water. Blitz for another 2-3 minutes, until thick and creamy.
2. Transfer to a serving bowl. Drizzle with olive oil, then sprinkle over the paprika and parsley leaves, if using. Serve with flatbread and crudités, or whatever takes your fancy (sometimes I even eat it with pringles). It’ll keep in the fridge for a few days, so it’s a great way to get ahead on lunches, too.