This is certainly not a unique recipe, but I love hummus and made it the other day so thought I’d stick it on here anyway. It is, however, a very easy recipe and you can mix it up with all sorts of things, like roasted peppers or beets and lemon and coriander.
Ingredients | 10 minutes | Makes a big batch
- 1 can of chickpeas, drained
- 3-4 tbsp olive oil
- 1 clove of garlic
- 3 tbsp tahini paste or sesame seeds (you’ll need a little more oil if you’re using seeds)
- Juice of half a lemon
- Salt and pepper
- 1\2 tsp paprika
- Water to add as necessary
- If you’re using sesame seeds, put them in a food processor and whizz it up until it starts to go crumbly, then add olive oil until it forms a paste. If you have tahini, just put this straight in the food processor.
- Add in the chickpeas and oil, and whizz until smooth.
- Roughly chop the garlic and ad this in with the lemon juice, salt and pepper. Carry on whizzing, and add water as necessary depending on how thick you would like it.
- Taste it, and adjust salt and pepper if needed.
- Pour the hummus out into a dish, sprinkle over paprika and pour over a little more oil.