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Hummus with crudités
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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
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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
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