Easy hummus
A simple recipe for the classic middle eastern dip. Creamy and flavourful hummus with paprika infused oil for a hint of smokiness.
Servings: 6 makes 400g
Ingredients
- 400 g tinned chickpeas
- 1/2 teaspoon bicarbonate of soda
- 1.5 tablespoons extra virgin olive oil
- 1.5 teaspoons smoked paprika
- 1 medium clove of garlic minced
- 80 g tahini
- 2 lemons juiced
- 1/4 teaspoon salt
- 1 tablespoon water
Instructions
- Drain and rinse the chickpeas. Place in a saucepan, cover with fresh water and add the bicarbonate of soda. Bring to the boil and cook for 10 minutes until the chickpeas have softened and the skins are beginning to peel. Drain in a colander and rinse under cold water.
- Heat the olive oil in a frying pan over a low heat. Add the smoked paprika and gently warm through for 2 minutes. Add the paprika infused oil to a food processor along with the drained chickpeas.
- Next add the garlic, tahini, lemon juice, salt and water to the food processor. Blend on high for 30-60 secs until the hummus is a smooth and creamy consistency. Taste and season with extra salt if required.
- Pour into a bowl and garnish with paprika and a good glug of olive oil.