[ess_post]
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.
Ingredients
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.
To serve
Lemon zest
1 tablespoon finely chopped Italian flat leaf parsley
Pinch of paprika
Dukkah (optional)
Olive oil
1 x food processor with blade attachment
Recipe
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.
