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.

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