Homemade Hummus

This is something I am well known for- mainly because I make it by the vat load for get togethers... at least that way all my pals have garlic breath together at parties!

This is very cheap, simple and ridiculously fast to make. It is a dip that you may change slightly to suit your own taste but I will give you the basic measurements but don't be afraid to add maybe a little more cumin or garlic... or even adapt it by adding a little fresh coriander or spinach!

This will make a cereal bowl size pot. If you are going to keep I would say it will last 2-3 days. It will be a little dry so just add a tiny splash of water and stir it up.

Ingredients

1 tin of chickpeas

1-2 garlic cloves (I would say to add 2 because I love garlic)

2 dessertspoons of tahini

2 teaspoons of cumin

Half a teaspoon of paprika

Half a teaspoon of dry chilli flakes (you can add more)

The juice of half a fresh lemon (I only end up using half of this, so really it's a quarter of a lemon)

2 tablespoons of extra virgin olive oil

Salt and freshly ground pepper

A little cold water

First rinse you chickpeas and leave to drain. Next roughly chop the garlic and add to your food processor. Add the tahini, spices, salt and pepper, chickpeas, half of the lemon juice and the oil. Whizz up. It will be a little dry so add a little water to loosen. You can also add a little extra oil as this will add more depth to the taste of your hummus or if you want it more zesty add more lemon juice. 

Make sure to taste it before serving- I sometime have to add a little extra cumin or salt and pepper- it's all a matter of taste really.

I usually sprinkle a little extra paprika with seeds and a little drizzle of extra virgin olive oil.

That's it done. You will never want to buy shop bought hummus again!