- Fresh & Cool
- Starters
- Vegan
- Prep 15 min
- Cook 10 min
- Serves 4 to 6
Homemade hummus is lighter and creamier than anything from a tub. The trick is to blend it for longer than you think and to add a little ice-cold water. Top with hot spiced chickpeas.
Ingredients
- 2 tins (400 g each) chickpeas, drained (keep a few tablespoons for the topping)
- 100 g tahini
- Juice of 2 lemons
- 1 clove garlic
- 4 to 6 tbsp ice-cold water
- 1/2 tsp salt
- 3 tbsp olive oil, plus extra to serve
Spiced chickpeas
- 1 tin (400 g) chickpeas, drained and dried
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Warm flatbread and chopped parsley, to serve
Method
- Blend the tahini and lemon juice for 1 minute until pale and thick. Add the garlic, salt and chickpeas and blend until smooth.
- With the blender running, add the ice-cold water a tablespoon at a time until very creamy. Blend for 2 to 3 minutes. Taste and add more salt or lemon.
- Heat the oil in a pan and fry the dried chickpeas with the cumin and paprika for 6 to 8 minutes until crisp.
- Spread the hummus on a plate with the back of a spoon, drizzle with olive oil, top with the hot chickpeas and parsley and serve with warm flatbread.
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