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Hummus
1
Hummus
Ingredients
- 425g tinned chickpeas, drained and rinsed
- 190ml water
- 125ml tahini
- 1 clove garlic
- 5 tbsp plus 2 tsp freshly squeezed lemon juice
- 1 1/4 tsp salt
- 3 tbsp extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 2 tbsp chopped fresh flat-leaf parsley leaves
- Serving suggestion: Pine nuts, assorted flat breads and brine-cured olives
Method
How to make Hummus
1) In a food processor put the chickpeas, water, tahini, garlic, 5 tbsp of the lemon juice and the salt. Blend to a rough puree.
2) With the motor running, pour in the olive oil slowly until fully incorporated. Season with pepper to taste. Store in the refrigerator for 6 hours, for the flavors to come together.
3) When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 tsps lemon juice and chopped parsley.
4) Transfer to a serving bowl or platter and drizzle with a little olive oil. Serve sprinkled with pine nuts if desired, flat breads and olives.
5) Store any leftover hummus in the refrigerator for up to 2 days.
