Hummus

Hummus is amazing.  It's a dip, a spread and a condiment for many recipes, consumed by people in the Middle East for centuries but also a great modern party food.  At every grazing table, smorgasbord or poolside barbecue, there is bound to be a plate of it, beautifully presented with vegetable sticks, crackers and flatbread for people to dip and dunk.  To make it, you will need Tahini or sesame paste, chickpeas, lemon, garlic and olive oil.  I use tinned chickpeas for convenience, perfect if you are only making a small quantity of hummus.  (Dried  chickpeas can also be used but they take time to soak and cook until tender.)  A few minutes in the food processor transform the ingredients into a delectable creamy paste.  Make it pretty with a variety of garnishes on top.

INGREDIENTS

• 400g / 14oz tinned chickpeas
• ¼ cup Tahini
• 1 garlic clove, chopped 
• ¼ cup fresh lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to drizzle on top
• sea salt, to taste
• freshly ground black pepper, to taste

For garnishing:

• a pinch of dried red pepper flakes
• a pinch of sumac or paprika
• a few coriander leaves

METHOD

1. Drain tinned chickpeas.  Reserve liquid and 2 tablespoons of chickpeas for garnishing.
2. Place chickpeas, Tahini, garlic, lemon juice, olive oil and 2 tablespoons liquid from the tin in the bowl of a food processor.  Blitz until a smooth paste is formed.
3. Season with salt and pepper, to taste.  Add more lemon and olive oil, if like.  If the paste is too thick, add a little cold water and blend again until smooth.
4. Transfer hummus to a plate or shallow bowl.  Use the back of a spoon to spread it around and make swirls on the surface.
5. Top with reserved chickpeas.  Drizzle with more olive oil.  Sprinkle over sumac/paprika and garnish with coriander leaves.
6. Serve with vegetable sticks or flatbread.