Makes enough as a dip on a cheese plate for 4 people.

Can be done in a food mixer, mortar and pestle or tall jug/large bowl and stick blender.

400g can chickpeas

1 large garlic clove. (Microplane if you are using a mortar and pestle to make the hummous) roughly chop for mixer

½ cup of olive oil + a drizzle for serving. Add a little extra olive oil than the ½ cup if not serving straight away or expecting to have leftovers.

juice of 1 medium-large lemon

1 heaped tbs of tahini (you can add more tahini - it’s more authentic if you add more)

salt

pepper

1 tsp of ground cumin (optional – I make it both ways)

 

Wash and drain the chickpeas.

Add to the mixer with the garlic and ½ of the olive oil. Mix.

Add the tahini, lemon juice, ground cumin and remainder of olive oil. Mix.

Add salt and pepper to taste. Mix.

 

Serve with a drizzle of olive oil and a sprinkling of paprika.

Published by Zoe Crichton