A nutritious and lovely recipe which can be made very quickly using simple ingredients.
Enough for 6-8 with crudites or toast
1 can (about 400g) organic chickpeas, rinsed with cold water and drained. Keep a few whole chickpeas back to scatter on top of the finished hummus if you like.
4 tbsp organic sesame tahini paste – RAW is a good brand
The finely grated zest and juice of a large unwaxed lemon
Extra virgin olive oil to taste
A generous pinch of sea salt flakes
A little cold water, if necessary
Parsley, finely chopped to finish if you like
You also need a food processor; or you could use a hand blender and mixing bowl, my preferred method; or, if you have neither, you could use a potato masher and bowl which would produce a hummus with more texture, but it would still be good.
- Put the prepared chickpeas in a food processor or bowl with the tahini, lemon zest and juice, a good glug or two of extra virgin olive oil, the sea salt flakes and a tbsp of cold water.
- Blend to a smooth paste.
- Taste and adjust seasoning, adding more salt, lemon or olive oil as necessary and a little more water if you want the paste a little looser.
- Transfer the hummus to a clean serving bowl, cover and store in the fridge until needed.
- When you are ready, drizzle a little extra oil over the top and eat with seasonal raw vegetables and/or some good bread, toasted and buttered.
See also: – Crostini
