Hummus

Hummus is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking – only a food processor. The hummus recipe below will give you perfect basic hummus, and also a solid base from which to work in terms of experimenting with flavours. Hummus is a chickpea-based dip, and a staple at any Levantine table spread. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. It’s such a popular staple food because it compliments so many things. Meat goes without saying, particularly lamb, but it’s also ideal for vegetarians who wish to dunk in a crisp crudité. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads.

INGREDIENTShummus
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 teaspoons tahini
2 garlic cloves, crushed
1 teaspoon crushed sea salt
6 tablespoons quality extra virgin olive oil (plus extra for drizzling)
3½ tablespoons freshly squeezed lemon juice
Paprika (optional)
Coriander or parsley leaves (optional)

DIRECTIONS
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle hummus with paprika and finely chopped coriander or parsley leaves, for colour.

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