Hummus
The key to great hummus is to let the flavour of the chickpeas come through, rather than be overwhelmed by the lemon (it’s easy to get too much lemon taste).
You will need:
— 145g tinned chickpeas, drained and rinsed
— 20ml freshly squeezed lemon juice
— 15g of tahini
— 1 small cloves of garlic, crushed
— 1 dstsp of olive oil
— A pinch of freshly ground black pepper
— 1 tsp of tamari
— 20ml water
— Parsley and olive oil to garnish
Instructions:
• Rinse the tinned chickpeas well.
• Put 1/2 the lemon juice and all ingredients bar the chickpeas water and the garnish into a bowl and mix.
• Add the chick peas and mash or blend with a blender until it reaches the consistency of sour cream, but granular.
• Blend in remaining lemon juice to taste.
• If the dip is too thick but you don’t want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
• It can be eaten immediately, but becomes even more flavourful if left the flavours are left to infuse for a while.
• Drizzle the olive oil over the top and add a garnish of parsley before serving.