I am a big fan of hummus. It’s something I eat nearly every day for lunch, so I’ve come to know which flavours I like and which ones I don’t, although I have never made my own from scratch, so I thought I’d finally give it a go. I went with a simple recipe to start and I’m thinking I might move on to more extravagent flavours once I’ve mastered the basics, so here it is for you to try.
- 200g canned chickpeas
- 1/4 cup tahini
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch of salt
- Start by draining the chickpeas and rinsing them.
- Combine all the ingredients in a food processor until you get a creamy puree. I like my hummus slightly chunky so I didn’t process the mixture for more than 90 seconds. Choose whatever consistency you prefer.
- I serve mine spread over a sesame seed cracker. It should keep in the fridge for about 5 days.