400g of chickpeas

60ml of tahini paste

4 tablespoon of lemon juice

1/2 tsp of cumin 

1 clove of garlic 

1 tsp of sea salt

2 tbsp of olive oil, more for drizzling 

Add 60ml of tahini paste to a food processor.

Add 4 tablespoons of lemon juice to the food processor.

Combine the lemon and tahini paste for one minute. Then scrape down the sides and mix for another 30 secs.

Add 1/2 a tsp of cumin, 1 small garlic clove, 1 tsp of sea salt and 2 tbsp of extra virgin olive oil.

Wash thoroughly one can of tinned chickpeas (400g).

Add the chickpeas to the mixed lemon/tahini spice mix. Combine together. Then mix in the food processor until smooth with 1-2 tbsp of water. You may need to do this in two instalments depending on the size of your food processor.

Scoop all the hummus into a bowl. Drizzle with extra virgin olive oil and sprinkle with paprika.

All the steps

1. Wash and peal the chickpeas. Pealing the chickpeas is not necessary per se, but it will make the hummus MUCH creamier. 
2. Add the tahini and lemon juice to a blender or food processor. Whiz for one minute. Then scrape down the sides and whiz for another 30 seconds. 
3. Add the cumin, garlic cloves, salt and olive oil. 
4. Finally add the chickpeas.
5. Combine whilst pouring the water. You may need more or less water. Stop adding water until you get a desired consistency. It should be like a thick mousse. 
6. Simply remove from the food processor and enjoy! 

Hummus is great paired with a variety of dishes. Some of my favourites include falafel (pictured above), pita chips, lamb and whole other variety of Mediterranean and Middle Eastern dishes. Chickpeas are a really healthy addition to your diet, and if you are light on the olive oil it is a healthy side dish. I usually make my own falafel, but these ones are store bought. They were surprisingly delicious with dried apricot and ginger. A recipe I am dying to try that would be similar linked here or I bought these. I also paired my falafel with some greek yoghurt mixed with mint and some tomato and cucumber salad.  

Approximate cooking time 20-30 minutes.