Hummus Recipe

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.

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Drain the chickpeas and rinse thoroughly

800g of chickpeas

In a saucepan, warm the olive oil and the vegetable oil over a low heat

125ml of olive oil
100ml of vegetable oil

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

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

Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika

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