Whether you want to dip a carrot in it, smother it on a piece of pitta, dress a salad with it, inject a bit of flavour into your sandwich or dollop it on a veggie burger, hummus is the fail-safe staple that will help to brighten up any mealtime. Full of garlicy Eastern promise, this smooth, creamy hummus is inexpensive and so easy to whip up, you'll wonder why you ever bought it from the supermarket. Make a batch at the weekend and you'll have a pot of happiness to pimp up endless meals and snacks throughout the week.
Ingredients
2 tins chickpeas, drained
3 tbsp tahini
Juice of 1 lemon
2 large garlic cloves, peeled
1 or 2 tsp sea salt (start off with 1 tsp)
1 tsp ground cumin
50ml water
1/4 tsp smoked paprika. optional
1 tbsp extra virgin olive oil
Juice of 1/2 lemon
Directions
Place all of the hummus ingredients, except the water, into a food processor and blend until a thick paste is achieved.
Add the water and blitz again until smooth and creamy (add a little more water if necessary).
Taste, add more salt if desired.
Decant into a serving dish.
Squeeze over the extra lemon juice and drizzle over the olive oil.
Perfect as it is, but I like to top mine with a few roasted chickpeas (literally place a small handful of chickpeas into a small roasting tray, drizzle over a little oil, season with salt and a little ground cumin and then roast for 6-8 mins), a sprinkle of poppy seeds and a side of my super quick red onion pickle).
So good x