There is nothing better than a fresh, homemade hummus with warm pitas or alongside some grilled veggie mezze. But do you know what’s even better? It is so quick and simple to make!
The recipe below is a simple guideline, but I like to taste mine during the process and normally add extra garlic and lemon to taste… I also use a little more water when diluting to cut back on the amount of oil. Have fun experimenting!
1 x 400g tin chickpeas
2 tsp tahini
2tbsp lemon juice (normally 1 – 2 lemons)
1 large garlic clove crushed
3 tbsp quality olive oil
3 tbsp water
paprika (to serve)
finely chopped fresh parsley (to serve)
- Rinse the chickpeas in water and tip into the food processor, remembering to reserve a few chickpeas for decoration.
- Add the tahini, lemon juice, garlic, olive oil, water and mix in the processor until mixture is fully combined and your have your desired consistency. You may want to add more water or oil if it is too thick. Make sure to taste and add more lemoon or garlic as required.
- Spoon into a serving dish and drizzle with some more quality olive oil, and decorate with the leftover chickpeas, the paprika and parsley for colour and extra flavour.
- Enjoy with warm flat breads!