Lemony Hummus with Extra Virgin Olive Oil

photo by andrewzimmern

Hummus is a chickpea-based dip from another planet. You can make it as lemony or garlicky or tahini-y as you want, and customise it with spices, herbs, and add-ons like olives or roasted hot red chilli paper. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world.

There are plenty of versions of hummus recipes out there but this is a great go to – easy and fast. Tart, lemony and creamy all at the same time, it easily becomes a light meal before you know it.

Ingredients

• 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
• 4 tsp tahini
• 2 garlic cloves, crushed
• 1 tsp crushed sea salt
• 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
• 3½ tbsp freshly squeezed lemon juice
• Paprika
• Coriander or parsley leaves

Instructions

1. Rinse the chickpeas in cold water and tip into the food processor.
2. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.
3. Turn on the food processor and slowly pour in the oil while it runs.
4. When the mixture is fully combined and smooth, tip it into a serving dish.
5. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.
6. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
7. Enjoy!

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