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Ingredients
- 400g can chickpeas, drained
- 3 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Pinch of cayenne
- Sea salt and pepper
- 2 tbsp tahina (sesame seed paste) optional
- 4 tbsp water
- 2 tbsp extra virgin olive oil
Method
To make the hummus, combine the chickpeas, lemon juice, garlic, cumin, cayenne, salt, pepper and extra virgin olive oil in a food processor and whiz.
Add the tahina and water or yoghurt and whiz to a creamy puree, adding more water to lighten if need be.
Refrigerate until needed.
