Hummus

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

Equipment

  • Liquidiser

Method

1
Tip the tin of chickpeas into a colander and wash well. Set aside to drain
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
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
First published in 2015
share recipe:

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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