Hummus Recipe

Serves 4-6

400g Canned Chickpeas

2 Tbsp Tahini Paste

2 Tbsp Olive Oil

1 Lemon

1 Garlic Clove

A Small Handful of Parsley Leaves

A Big Pinch of Salt

A Big Pinch of Ground Black Pepper

A Big Pinch Ground Cumin

Sweet Paprika, for Sprinkling

1. Carefully open the can of chickpeas, place in a colander and rinse them under the cold tap.

2. Drain off the water and remove 1 heaped tablespoon of chickpeas and save for later.

3. Tip the rest of the chickpeas into a food processor, add the thaini and the olive oil.

4. Cut the lemon in half and remove the juice using an lemon squeezer.

5. Peel the garlic, rinse the parsley, and add these along with the lemon juice, salt, pepper and cumin into the food processor.

6. Run the food processor for about 20 seconds, then turn it off.

7. Using a plastic spatula scrape down the sides and process again for about 10 seconds, to make a fairly smooth paste.

8. Add the whole chickpeas that you removed at the beginning and add to the paste and pulse for 3-4 seconds just to smash them up a little.

9. Remove the sharp blade from the food processor and spoon the Hummus into a serving dish, sprinkle with paprika and serve with bread sticks, carrot, celery and cucumber sticks.

You can keep the Hummus well covered in the refrigerator for up to 1 week.

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