Hummus

I love nibbling and I love chickpeas. Hummus is a dream food for me. I specially like eating hummus with cream crackers. They are a match make in heaven!

I have tried this recipe several times but I seem to always add more of this or that in the end and not actually settle with the original recipe. I don't understand why my taste buds are never happy!

My advice would be to do the recipe as described but then taste it. If it's too dry add lemon juice or olive oil. If it needs more punch add an extra garlic clove or tahini. If it needs more spice add more paprika or cumin. 

Serves: 500ml hummus.

Ingredients:

• 400g chickpeas, cooked
• 4 garlic cloves, peeled
• 6 tbsp lemon juice (1 lemon)
• 4 tbsp olive oil
• 5 tbsp tahini
• 3 tbsp water
• 1½ tsp cumin
• 1½ tsp paprika

Method:

1. Add all the ingredients to a food processor and blitz to a pulp.
   
   
   
   
   
   
2. Taste and add more ingredients as wished.
3. Transfer the mixture to a container and sprinkle paprika on the top.
   
4. Refrigerate.

We use the new waxed cotton cloths to cover food in the fridge instead of cling film. It's reusable, does the job really well and it's biodegradable.

Homemade hummus lasts a long time. Ours can easily last for 2 weeks in the fridge and it's a dinner saviour, alongside a plate of soup, when we don't fancy cooking.