Hummus is something I have always loved, but had never made until a while ago. I’m not sure why – perhaps because you can buy some really nice stuff, or maybe sourcing the tahini seemed too much hassle. Tahini is now much easier to buy, and I always have a jar in the cupboard. And the beauty of making your own hummus is that you can make it exactly how you’d like it: and that’s what I did.
– 400g tin chickpeas
– 1tbsp tahini
– juice of 1 lemon
– 3 cloves garlic, finely chopped
– handful chopped parsley
– ½tsp ground cumin
– salt and pepper, to taste
– about 4tbsp olive oil
– 1tsp smoked paprika, to sprinkle
1. Drain and rinse the chickpeas, then add to a food processor with the tahini, lemon juice, garlic, parsley, cumin and seasoning. Blitz and add just enough olive oil to loosen (about 4tbsp). Taste and adjust flavourings to your liking.
2. Transfer to a serving dish and pour over a dash more olive oil, then sprinkle over the paprika. Eat with flatbread and crudités, or whatever takes your fancy (sometimes I even eat it with pringles). It’ll keep in the fridge for up to a week, so is a great way to get ahead on lunches, too.