Saturday, 20 August 2011


serves 4-6

1 cup cooked chickpeas (about 1/2 cup dried, or 1 x 400g tin)
juice of 1 large lemon
4 tbsp tahini
3 tbsp virgin olive oil
1 garlic clove, peeled and crushed
salt and pepper

1) Using a food processor, puree the cooked chickpeas with the lemon juice.  For a smoother hummus, press the chickpeas through a fine sieve.
2) Add the tahini paste, the olive oil, the garlic and seasoning.  Blend until smooth.  Taste, and add more lemon juice if desired.
3) Put in a serving dish and pour on a little more olive oil.  Sprinkle with chopped parsley if desired, and serve as a dip for raw vegetables, or with pitta bread.

1 comment:

Fat Dormouse said...

I like my hummus with a little bit of a kick, so I add a sprinkling of cayenne pepper too.
At the weekend, Mr FD mumbled through a mouthful of bread-and-hummus "You make good hummus, Fat Dormouse".
I smiled.