Hummus is very popular in our house, great to nibble on as a dip, spread in sandwiches or boxed up for school lunches.
250g dried chickpeas, around 575g cooked
2 garlic cloves
juice of 3 lemons
4 tablespoons tahini
1 tablespoon smoked paprika
2 carrots, peeled and grated
250mls olive oil
salt and pepper
Soak the chickpeas overnight, drain and pour into a large pan, add three times the quantity of water and bring to the boil. Simmer for one hour until cooked, it may take a little longer depending on your chickpeas.
Drain the chickpeas and allow to cool completely.
Combine all of the ingredients in a food processor and process to a smooth paste.