My hobbies include long walks on the beach and eating hummus.
But not any hummus, homemade hummus, and I eat it on just about anything.
Not only does taste it taste way better than the store bought stuff, you’re in full control of what goes in, which means less oil, no thickeners and no artificial flavours or preservatives.
I remember perusing the supermarket dip section one day and curiously checking the ingredients list on a popular hummus brand, only to see it was less than half chickpeas.
HALF CHICKPEAS in chickpea dip?! I don’t know about you, but I think that’s pretty weird. Especially as the next most used ingredient was canola oil.
So I decided to make my own and I haven’t looked back since. In fact, making hummus has become a weekly ritual, and I love experimenting with different flavour combinations like beetroot and mint, roasted pumpkin and feta, even guacahumms, but more on that later…
Today’s recipe is a classic: smokey paprika with lemon and garlic.
It’s ridiculously easy to make, and goes great with salad, roasted veg, toast, avocado, as a dip – honestly, the possibilities are endless.
1 tin of chickpeas, drained and rinsed (save the water to make chocolate mousse)
2 cloves of garlic (if you have time, roast them in the oven for 10 minutes)
1 tbs tahini
1 tbs extra virgin olive oil
Juice of 1 lemon
1/4 tsp smoked paprika
1/4 cup water
Salt and pepper to taste
Process all ingredients until completely smooth, scraping down the sides of your food processor a few times to ensure there are no lumps.
If I’m serving it to guests, I like to save a few chickpeas for decoration. Using the back of a spoon, I make a spiral in the hummus, drizzle in a little olive oil, sprinkle some paprika and top with the chickpeas.