Easy peasy hummus
easy peasy home-made hummus
Easy peasy hummus
1 can chickpeas (approx 200-220 grams), drained and washed – retain about 1 tablespoon of chickpeas)
100ml tahini
2 teaspoons ground cumin (though I preferred my first batch, which used 2 teaspoons of whole but toasted cumin seeds)
3 tablespoons fresh lemon juice
4 tablespoons water
2 cloves garlic, peeled
½ teaspoon hot paprika
1-2 good pinches of salt
Black pepper
Extra lemon juice for squeezing over the finished hummus
A pinch of sweet smoked paprika (to sprinkle on the finished hummus)
2-3 tablespoons of good olive oil
In a good processor, put your chickpeas, tahini, lemon juice, paprika, water, hot paprika, cumin and a good pinch of salt and blitz for a couple of minutes until smooth. Taste and season with more salt, lemon juice and pepper as required.
In a small saucepan, heat your olive oil and then gently fry your remaining chickpeas with a good pinch of salt.
Ladle your blended hummus on to a plate, top it with your fried chickpeas and pour all of the olive oil over the hummus as well. Finish with a squeeze of lemon juice and a sprinkle of sweet smoked paprika and black pepper.
