This Hummus recipe is so easy and, without doubt, worthwhile. You literally add the ingredients to a blender and blitz, gradually adding the olive oil once its smooth. Done! Just decant and garnish with a little more olive oil, sweet paprika and parsley leaves. What else, in the world, is healthy, vegan and can elevate raw carrot batons to epic status? My guess is nothing. I find that the key here is having a really powerful blender to make sure it is really creamy so if your blender or food processor isn’t all that powerful, just blitz until you think it looks smooth, and then bits some more.
‘Hummus’, the Arabic word for ‘chickpeas’ which is the English for the American ‘garbanzo beans’, is full of protein so it is a really important recipe for anyone avoiding animal products. Hummus seems to come in an array of flavours these days buy this is a fantastic base recipe to experiment with. Once I added some chipotle chillies and a little of their adobo sauce for a spicy Mexican-Middle Eastern hybrid. Next I’m going to roast a load of unpeeled garlic cloves in a little oil, peel them and add them to the blended with the chickpeas.
- Juice from 1 lemon
- 2 x 400g cans of chickpeas, drained and rinsed
- 4 tsp tahini
- half a tsp ground cumin
- 1 tsp sea salt flakes
- 2 peeled cloves of garlic
- 100 ml water
- 100 ml olive oil, plus extra for drizzling
- 1 pinch of sweet paprika
- a few leaves of flat leaf parsley
- In a blender or food processor, blitz together the chickpeas (holding a few back for garnish), tahini, cumin, salt, garlic and water until smooth and combined.
- Once smooth and still being blitzed, gradually pour the olive oil through the chimney of the processor. Blitz until incorporated and decant into a serving bowl.
- Drizzle over about a tsp of olive oil, scatter over the reserved chickpeas, sprinkle over the paprika and scatter over the parsley and serve with flatbreads or carrot batons.