This is my hummus recipe, everyone has one and it is a bit like spagetti bol, everyones mother makes the best. Mine is simple as a traditional hummus generally is without numerous spices being added. I like the clean taste and the smooth texture. I tend to make it runnier than I would like it as it stiffens up after sitting in the fridge for half an hour or so and it prevents crackers or biscuits breaking when someone dips into the hummus.
- Food processor
- 1 cup chickpeas, well cooked
- 1/2 cup water
- 1/3 cup tahini
- 1/3 cup olive oil see notes
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 1 tsp salt
- Fresh herbs or shallots, finely chopped
- smoked paprika
- extra olive oil for serving
- Rinse the chickpeas and place in a large pot covering generously with water. Bring to the boil, cover and turn down low. Cook until chickpeas are soft, checking the water level now and again to ensure they do not burn or stick to the base of the pan.
- Crush garlic into the teaspoon of salt. Place garlic salt chickpeas and tahini in a food processor and whiz until it looks like bread crumbs. Gradually add water and lemon juice alternately with the oil and whiz until smooth, adding more water if needed to obtain a consistancy of cream.
- Scrape into a pretty serving bowl, drizzle with olive oil, sprinkle with paprkia and chopped herbs of choice or shallots. Serve with flat bread, crackers or vegies