Classic Chickpea Hummus
The kitchen king. This traditional Middle Eastern dip will become your favourite afternoon pick me up. The perfect snack for a tapas night, hearty, creamy and with that extra tarty kick. Mix it up with some of your favourite spices or innovate adding beetroot or butternut squash to blow your guests away.
INGREDIENTS
500g Chickpeas (drained and cooked)
2 Tbsp tahini
2 Tbsp olive oil
Juice of 1 lemon
A pinch of salt
Cayenne pepper to taste
Black sesame seeds (optional)
INSTRUCTIONS
1. Combine the chickpeas and lemon juice in a food processer on high speed to a creamy consistency. Add the olive oil and tahini and blend on medium speed until fully incorporated. Season to taste with salt and cayenne pepper.
2. Serve on toast, rice cake or with crudités.
TIP
To serve: spoon into a bowl and use a fork to draw a swirl, drizzle olive oil and dust some cayenne pepper. Sprinkle with black sesame seeds and serve immediately.
Storage: spoon into an airtight container (I use the same jar of the cooked chickpeas) and store in the fridge for up to 4 days.