Hummus

(cooling not cooking)

Ingredients:

2 Cans chickpeas
80mls Olive oil
20mls Lemon juice
3 tbsp Tahini
3 Cloves garlic, crushed
60mls Water (a little extra if needed)
Salt and Pepper

10 Chickpeas ( reserved from the main ingredients)
Lrg pinch paprika
Drizzle olive oil

Method:

Place all of the ingredients from the first list into a food processor and blend on pulse until the mixture resembles a smooth creamy paste. You will need to stir the mixture occasionally with a plastic spatula to make sure everything is blended smoothly)

Taste for texture and seasoning, you can add more water, lemon juice, garlic, salt and pepper to add extra flavour.
Pace in an airtight container and place in the fridge for 30 minutes to allow flavours to diffuse.

To serve spread on a large shallow dish place the reserved chickpeas in the centre, drizzle with olive oil and sprinkle with a large pinch of paprika.

Notes:

If you haven’t got a food processor, you can use a hand blender but the hummus will not be as smooth and professional looking, however it still tastes great.
Try adding peppers, grilled aubergine, extra lemon, or roasted garlic for that personalised touch.
Hummus is an important staple in most vegan diets, what better than to have a tub of homemade in the fridge.