How to make Hummus

Background

John's Hummus Recipe

General principle

Simply made a fairly traditional way with chickpeas, tahini, olive oil, garlic, lemon juice and seasoning.

The quantities given make a reasonable amount to last two people maybe two or three days, depending on consumption rates. Should keep in the fredge for several days ok.

Method

• Soak and then cook 120g chickpeas in water, drain (reserving the cooking water) and leave to dry, then grind them to a powdery texture.
• Using an electric blender, blend with some of the cooking water plus the following:
• About 80g tahini
• Juice of one lemon
• A decent dollop of olive oil
• Finely minced garlic (2 or 3 cloves)
• Salt to taste (about half a level tsp)
• Black pepper
• A little paprika (optionally smoked paprika)

Notes

Transfer to clean containers and refrigerate. Best after a couple of hours, once the flavours have had time to meld.