Enter your details and we will inform you of anything new happening. We promise we won't spam you.
Super smooth hummus is the perfect little dip for well, pretty much anything. I’ve made a version with a little kick thanks for some dried chili’s. So if you like it hot then this is a real delight. Or you can turn the volume back down and just leave the chilli out, but where’s the fun in that.
2 x 400g tins of chickpeas, drained, liquid reserved
zest & juice of 1 large lemon
3 large garlic cloves, roughly chopped
1 dried habanero chilli (optional)
small handful of Italian flat leaf parsley
4 tablespoons tahini paste
1 teaspoon ground cumin
½ cup olive oil
¾ cup of the drained chickpea liquid.
1 tablespoon finely chopped Italian flat leaf parsley
Pinch of paprika
1 x food processor with blade attachment
Method: Place all the ingredients, except the olive oil and chickpea liquid into the food processor and process until smooth. Add in the oil and chickpea liquid then process for 2 minutes until nice and smooth. Season to taste, then if you like a runnier consistency you can add in some more oil or drained chickpea liquid until you achieve your desired consistency.
To serve place on a large plate, make some swirls, drizzle over some olive oil, and jazz it up with some lemon zest, finely chopped parsley, a dusting of paprika and I like to top mine with a sprinkle of dukkah for an exotic finish.