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Chickpea Hummus

Richard Bewley
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Snack
Cuisine Middle Eastern
Servings 6

Ingredients
  

  • 1 x 425 gram can chickpeas drained and rinsed
  • 60 ml fresh lemon juice about 1 large lemon
  • 60 ml tahini
  • 1/2 large garlic clove grated
  • 2 tbsp olive oil plus more for serving
  • 1/2 to 1 tsp salt depending on taste
  • 1/2 tsp ground cumin
  • 2 to 3 tbsp water
  • Sprinkle of ground paprika for serving

Instructions
 

  • In a food processor, combine the tahini and lemon juice and and blitz for a minute.
  • Next, add the grated garlic and olive oil and blend again until it forms a paste.
  • Then, add the drained chickpeas (I always save a few for decorative purposes), salt and ground cumin and blitz again until smooth. If the texture is too coarse, add water, or some additional lemon juice until the desired consistency has been reached.
  • Finally, turn out into a small bowl or large ramekin, and decorate with whole chickpeas you reserved earlier. Mist a little olive oil over the hummus, and sprinkle ground paprika over the top.

Notes

If you fine the taste of raw garlic too overpowering, it is very easy to blanch the grated garlic in boiling water for a few minutes, drain, and add as normal.