HUMMUS
Ingredients
1 tin chickpeas
Juice of 1 lemon
1-3 garlic cloves, peeled and roughly chopped
45-60ml tahini paste
45-60ml olive oil
Salt and pepper
TOPPING
Chickpeas and or toasted pine nuts
1 small garlic clove
30ml olive oil
2.5ml smoked paprika
Handful of fresh coriander, roughly chopped
Serves: 3-4
Source: Moro, The Cookbook.
Method
Drain the chickpeas, reserving the liquid. Take out about 30-45ml of the chickpeas and reserve for the topping.
Place the chickpeas in a small food processor or hand blender attachment, with a little of the liquid. Add half the lemon juice, as much garlic as you like, and tahini. Blend all together.
Add 45ml of olive oil, blend in, then taste. Adjust flavour and consistency with lemon juice, olive oil and salt and pepper.
When as you like it, spoon into a serving dish. The hummus is ready at this point, for extra goodness read on.
TOPPING
Sprinkle the reserved chickpeas and/or toasted pine nuts on top of the hummus.
Heat olive oil in a small frying pan. When very hot quickly add paprika and garlic.
Fry briefly then pour over topped hummus.
Sprinkle with coriander and tuck in immediately.
