The Secret to Hummus
I’m sure everyone has their own recipe for hummus, but this one is tried and tested and we feel the secrets are: the quality of the chickpeas and using the plumper ones, a load of lemon, a bit of cumin and finally the most important element, the perfect extra virgin olive oil – we use Rosciola from Frantoio Gregori in Le Marche, which is a divine pair for chickpeas.
INGREDIENTS
600g large chickpeas from a jar
1 good sized garlic clove, grated
100ml lemon juice
½ tbsp Maldon salt
Ground black pepper
100ml tahini paste
½ tsp ground cumin
200ml extra virgin olive oil, Rosciola from Frantoio Gregori
Sweet paprika to serve
METHOD
In a food processor, blend the chickpeas, garlic, lemon juice, seasoning, tahini and cumin until virtually smooth. Then add in the olive oil in a steady stream. Check for seasoning.
Plate up with some whole chickpeas on the top, a swirl of olive oil and a sprinkle of paprika.
This makes quite a bit of hummus, so if you have some left, you can store it in a glass jar in the fridge. Just pour over some olive oil on the top to keep it in perfect condition.