I love bits and pieces, platter or meze for dinner. When Paulie is in London all day he doesn’t fancy cooking so it gives us a chance to eat all of the preserved recipes I have made as well as a big bowl of hummus that I make while he is out. Paulie got the bread on the way home and I will update the platter after this with all of the recipes, but this is the yummy hummus recipe that isn’t too overpowering with garlic but it still has a subtle hint and tastes nothing like the pre-packaged stuff you get in the supermarket.
- 400g tin chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup tahini paste
- 1 small garlic clove minced
- 2 tablespoons olive oil, plus more for serving
- 1 tsp fine sea salt
- 1/2 teaspoon ground cumin
- 1-2 tbsp water
- sprinkle of paprika
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds.
- Add the olive oil, minced garlic, cumin and the salt to the tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open the can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- The hummus at this stage will be too thick . To fix this, with the food processor turned on low, slowly add 1 to 2 tablespoons of water until the consistency is perfect (I used 1 1/2)