Preparation: 10 minutes.
Hummus is very commonplace in the UK these days, with supermarkets selling many different variants. This home made version, based on an authentic recipe from my friend Burcak at My Food Chronicles, makes a huge amount for the same cost as a small tub from the supermarket - and I think it tastes better.
- 2 tins of chickpeas (400g tins with 240g drained weight)
- 200g tahini (sesame seed paste)
- A glug of olive oil
- Juice of 3 lemons
- 5 large cloves of garlic
- Topped with olive oil mixed with red pepper flakes / paprika
- Drain the chickpeas, reserving the liquid, and put them into a food processor. Blitz to a puree. You can experiment with the coarseness of your hummus by blitzing for longer or shorter times and/or holding some of the chickpeas back to be added for the final blitz. It may be necessary to add some of the reserved liquid from the chickpea tin to loosen the puree.
- Puree the garlic with a large pinch of salt, using a pestle and mortar.
- Put the pureed chickpeas into a bowl and add the tahini, garlic puree, lemon juice and olive oil. Stir to thoroughly combine the ingredients.
- If the hummus is too thick add some more of the reserved liquid from the can and stir again until you have a nice consistency.
- Do a taste test - if it's too bland add more garlic puree, salt or lemon juice (or all three).
- Put into a serving bowl and pour over some olive oil mixed with dried red pepper/parika.
- Serve as a meze and get dipping!