250 g dried chickpeas, soaked overnight or 480 g (about 2 drained cans) cooked chickpeas
3 large garlic cloves
3-4 tablespoons fresh lemon juice
2 tablespoons tahini
8 tablespoons olive oil
salt and freshly ground black pepper
Cucumber, celery and carrot, (and any other raw vegetables of your choice) and pitta bread to serve
1. If using dried, rinse the soaked chickpeas and tip into a large pan. Cover with water, bring to a boil, (skimming off any scum that rises to the surface) reduce heat and simmer for about an hour until tender. Drain and keep the cooking water.
2. Set aside about 75 g of the cooked chickpeas in a small bowl for garnish and tip the rest into a food processor. Peel and crush the garlic and add to the processor along with 2 tablespoons of the lemon juice.
3. Spoon in the tahini and 5 tablespoons of the olive oil, a little salt and pepper and whiz to a puree, adding some, (I used about 150 ml) of the cooking water to get a thick but creamy consistency.
4. Scrape out into a bowl and taste for seasoning, adding more salt, pepper and lemon juice as needed.
5. To the reserved chickpeas, add the remaining olive oil , a pinch of paprika and a salt. Serve the hummus scattered with these paprika chickpeas.
……Since writing this recipe yesterday, I actually think it needs more garlic and lemon juice, so I’ve increased the garlic to 3 instead of 2 garlic cloves and 3-4 tablespoons of lemon juice instead of 2-3 in the recipe above. But you decide.
I also made a yummy carrot variation….