Hummus is a really easy, simple recipe which can be knocked together in no time based mainly on ingredients you can always keep in the cupboard. I like my hummus to be lemony, garlicky and with a hint of warmth from the cumin. There are loads of variations you can experiment with but this one seems to be a real crowd pleaser. It makes enough for about 6 people as a starter, or more as part of a party selection. This weekend I made it with my Thyme & Tabasco Sausage Rolls for a few friends and it went down a treat.
What you need:
- 2 x 400g tins of chickpeas (reserve the liquid, plus a few chickpeas for topping)
- 3 tbsp. tahini
- 3 garlic cloves, roughly chopped
- 1 tsp. crushed sea salt
- 6 tbsp. extra virgin olive oil
- The juice of 2 large lemons
- 1 tsp. cumin
- A pinch of paprika for dusting
- Greek basil (for topping)
- Extra virgin olive oil (for drizzling, optional)
What to do:
- Get the bowl-blade option ready on your food processor. Rinse the chickpeas in cold water and add to the bowl. Next, add the tahini, garlic, salt, lemon juice, cumin and a few tablespoons of the reserved liquid from the tinned chickpeas. Turn on the food processor and slowly pour in the olive oil as everything combines.
- When the mixture is fully combined, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped Greek basil leaves for decoration.
