Festival Recipe
Hummus
Recipe by Rachel Allen
Ingredients
- 400g (14oz) tin of chickpeas, drained
- 2 cloves garlic, crushed
- 2 good tablespoons of tahini (sesame seed paste)
- 3-4 tablespoons extra virgin olive oil
- juice of half to 1 lemon
- salt
To serve:
- 1 and a half teaspoons smoked paprika
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pumpkin seeds
Method
Makes 450ml (16 fl oz)
Put all the ingredients into a food processor and pulse until smooth. Check for seasoning, then add more olive oil or a little chickpea water if it’s too thick. Keeps in the fridge for up to 4 days.
To serve, toast the pumpkin seeds in a frying pan over a high heat with half the olive oil and half of the smoked paprika. Mix the remaining smoked paprika in a small bowl with the remaining olive oil. Drizzle the paprika oil and the toasted seeds over the hummus in a bowl.
