Plate of hummus with crusty bread and parsley and lemon wedge garnish.


Serves 6


1 can of chickpeas (400g)
1 clove garlic, crushed
2 tablespoons olive oil, to taste
1/2 lemon, juiced
3 tablespoons tahini paste
Small pinch cumin
Low sodium salt, to taste
Large pinch paprika (optional garnish)
1 tablespoon chopped fresh parsley (optional garnish)


Drain and rinse the chickpeas. Place into a food processor (reserving about a tablespoon of unchopped chickpeas for an optional garnish).

Add the rest of the ingredients (except the olive oil) to the food processor and whizz together.

While the processor is still running, drizzle in the olive oil until smooth.

Taste the mixture adding more salt/spice according to preference.

Spoon the mixture into a serving dish, sprinkle over the paprika, parsley and remaining chickpeas. Enjoy with warm pitta, or as an accompaniment to chopped raw vegetables.

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