Creamy Hummus Dip

Hummus has been a long-time staple in Lebanon, Turkey, Palestine and across the Arab world. It is a classic, creamy Mediterranean dip made from tahini and chickpeas. When eaten with bread it serves as a complete protein, making it perfect for vegetarians! For a quick and easy addition to your feast, this recipe uses canned chickpeas. A blender or a food processor gives a smooth, silky finish and takes the hard work out of using a sieve or food mill.

Prep: 10 mins
Cook time: 0
6 - 8 Servings

Ingredients:
800g canned chickpeas¹
1 tsp garlic
Juice of ½ a small lemon
100ml Tahini 2
60ml olive oil
90ml water, or more for thinner consistency
Salt to taste
A pinch of pepper, or to taste

To serve:
Olive oil
Sweet paprika powder
Parsley

Method:
Place the chickpeas and garlic in a blender or food processor and pulse a few times to combine. Add the lemon juice, tahini, olive oil and water. Blend for 20 seconds. Blend further at 10 second intervals if required, seasoning and checking the taste and texture each time to determine if adjustments are required. If you want a thinner hummus, you can add a little extra water until it reaches your desired consistency. Continue to blend until you’ve reached your perfect texture.
Spread the hummus onto a shallow plate or bowl and using a spoon, make grooves. Drizzle on the olive oil and garnish with freshly chopped parsley and a sprinkle of paprika.

Notes:
¹Classic Hummus is made with dried chickpeas that have been soaked overnight. To make, soak 150 g dried chickpeas with 2tbsp of bicarbonate of soda the night before. Drain the chickpeas and put them into a large pan with 600ml of water. Bring to the boil, then partly cover and simmer between 2 to 3 hours, until tender. Drain the chickpeas, reserve the liquid and substitute it for the water in the recipe. You’re ready to use the chickpeas once cooled.
2 If you prefer a weaker tahini flavour you can reduce the amount used or omit it entirely.