Hummus with crudités
Item 1 of 1
There is really no need to ever use store-bought hummus: it is simple to make yourself and can then be seasoned to your liking. This hummus recipe from Shaun Rankin is served as a dip alongside crudités.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Hummus
- 800g of chickpeas, tinned
- 125ml of olive oil
- 100ml of vegetable oil
- 100ml of lemon juice
- 3 garlic cloves, peeled and crushed
- 2 tsp smoked paprika, plus extra for serving
- 170g of tahini
- 1 pinch of salt
- 1 pinch of black pepper
Crudités
- 2 carrots
- 1 cucumber
- 1 red pepper
- cherry tomatoes, 1 punnet
SAVE RECIPE
Method
1
Drain the chickpeas and rinse thoroughly
- 800g of chickpeas
2
In a saucepan, warm the olive oil and the vegetable oil over a low heat
- 125ml of olive oil
- 100ml of vegetable oil
3
Pour the chickpeas into a food processor. Add the lemon juice, garlic, smoked paprika and tahini paste. Blend until smooth
- 100ml of lemon juice
- 3 garlic cloves, peeled and crushed
- 2 tsp smoked paprika, plus extra for serving
- 170g of tahini
4
Slowly pour in the oils. If the hummus starts to get too thick, add some water. Season with salt and white pepper
- 1 pinch of salt
- 1 pinch of black pepper
5
Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika
6
Peel the carrots and wash the cucumber, pepper and tomatoes. Cut the tomatoes in half and the other vegetables into batons. Serve the hummus with the crudités
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
