Hummus
Item 1 of 1
Homemade hummus is speedy to make and wonderfully moreish – putting shop-bought varieties in the shade. Richard Davies' easy hummus recipe uses Greek yoghurt, which isn't traditionally used but gives a real lushness to the finished product.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of tinned chickpeas
- 1 lemon, juiced
- 10g of tahini
- 1/2 garlic clove
- 1/2 tsp paprika
- 25g of Greek yoghurt
- 50ml of extra virgin olive oil
- salt
- pepper
- pitta bread, warmed to serve
SAVE RECIPE
Equipment
- Liquidiser
Method
1
Tip the tin of chickpeas into a colander and wash well. Set aside to drain
- 200g of tinned chickpeas
2
Add to a liquidiser or food processor with the lemon juice, tahini, garlic, paprika, yoghurt, 30ml of the oil, salt and pepper, blitz until smooth
- 1/2 garlic clove
- 1 lemon, juiced
- 25g of Greek yoghurt
- 1/2 tsp paprika
- 30ml of extra virgin olive oil
- 10g of tahini
- salt
- pepper
3
If necessary, adjust the consistency with the remaining olive oil. Season to taste and serve with warm pitta bread
- 20ml of extra virgin olive oil
- pitta bread, warmed to serve
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