Home-Made Hommus

A versatile condiment that is so easy to make.

Ingredients

• 450 g cooked chickpeas
• 1½ tablespoons of tahini
• 2 cloves of garlic, crushed
• 2 tablespoons of extra virgin olive oil
• 3 to 4 tablespoons of lemon juice (to taste)
• A pinch of sea salt (to taste)
• 1 teaspoon of ground cumin (optional)
• ¼ cup of water (to adjust consistency if required)
• A pinch of ground paprika to serve
• A pinch of cayenne pepper or finely chopped chilli (optional)

Method

• Place cooked chickpeas and tahini into a food processor.
• Add garlic, olive oil, 3 tablespoons of lemon juice, sea salt and cumin (if using). Blend
  at a low speed until smooth, scraping down the sides if required to combine thoroughly.
• Gradually add extra water if a smoother consistency is required and more lemon juice to taste.
• Spoon into a dish and sprinkle with ground paprika. Cover and refrigerate for the flavours to combine or until ready to serve.

Variation:

• Add a pinch of cayenne pepper or finely chopped chilli if a spicier hommus is desired.
• Add some baby spinach at step one for a super green hommus

(Recipe credit Metagenics)