Hummus
Ingredients:
125g chickpeas, soaked overnight (or use a 400g tin, drained and rinsed)
150g tahini
Salt
Freshly ground black pepper
2 teaspoons ground cumin
2 large cloves garlic, crushed
3 tablespoons lemon juice
1 good pinch cayenne pepper or paprika
3 tablespoons olive oil
Method:
Drain, and then cook the chickpeas in plenty of water for about 60-90 minutes or according to directions on the packet, but adding salt towards the end of the cooking time.
Drain, reserving the liquid.
Puree the cooked chickpeas with the black pepper and cumin.
Add remaining ingredients except the olive oil.
Add a little of the cooking liquid to make a creamy consistency.
Finally mix in the olive oil into the puree.
Taste and add more black pepper or lemon juice, if necessary.
The flavour should be sharp.
