Is there anything as delicious and multipurpose as hummus? It’s great on toast, as a dip for vegetables, in a burger or sandwich or topping a middle eastern dish. Or on a spoon for a quick snack.
This recipe puts a bit of a spin on the traditional lemon and garlic hummus by adding paprika and fresh mint. That being said, it’s stupidly easy and can be amended quickly to your own tastes.
For extra for experts* try adding sundried tomatoes.
- 2 x 240g cans of chickpeas
- 5 or so large dollops/tablespoons of tahini (beyond a point it’s more about taste than consistency so add more if you want)
- juice and zest of one lemon
- a handful of sprigs of fresh mint, washed and leaves removed from the stems
- 2 tablespoons of crushed garlic
- 1 teaspoon of chilli powder
- 1 teaspoon of paprika
- 1/2 a teaspoon of cumin powder
- salt and pepper to taste
- olive oil
- Drain chickpeas and rinse thoroughly with cold water.
- Place in a food processor.
- Add all other ingredients except olive oil.
- Start food processor on low.
- Pour in some olive oil.
- Blend a bit then pause to scrape down sides.
- Repeat steps 5 and 6 until, gradually increasing blending speed, until all ingredients are incorporated and the hummus has reached the consistency you want.
- Taste test. Adjust anything you feel is out of balance. Re-blend if necessary.
This make a very large batch of hummus. I chose to keep half in the fridge and freeze the other half for later. How it keeps will depend on storage temperature and frequency opened but I would expect a least it to stay fresh for at least a week, if not two.