Gosh I love this!
I quite happily have this for breakfast, lunch or dinner! The boys love a tub of this with crackers for school and I have been known to add a couple of spoonfuls to wraps and sandwiches to give them a little kick.
I do like to use dried chickpeas for this, infact, I always cook more than I need as they are so handy for throwing into salads and curries!
220g dried chickpeas, gives around 515g cooked chickpeas
2 tablespoons tahini
3 cloves garlic, crushed
4 lemons, juiced
175mls olive oil
salt to season
a little extra olive oil and paprika to serve
Soak the chickpeas over night in a large bowl of water.
Drain the chickpeas and pour them into a large pan, top up with triple the quantity of water.
Bring to the boil and simmer for 1 hour, they may take a little longer.
Drain the chickpeas and allow to cool.
Process all of the ingredients, check for seasoning.
Spoon into a serving dish, use the back of a spoon to make a swirl pattern.
Gently drizzle a little olive oil over the hummus and a couple of pinches of paprika.