Silky Smooth

AKA Hummus!

I've been making hummus for years but have never followed a recipe which means it does change quite a bit. I also mix it up with things like throwing in a roasted red pepper, or a bunch of parsley if I fancy a change.

The basic ingredients are:

1 tin chickpeas (drained)

Half to one clove of garlic (if it's a big fat clove, only use half of it)

A good squeeze of lemon (about a half a lemon)

A good pinch of salt

Half a tsp cumin

Half a tsp cinnamon

A tablespoon of tahini (if you have it, I often make it without though)

A good long glug of olive oil

Put all of that in a food processor, we use our small one which works well and zuzz to get it going. When it's blended but not at the right consistency, add some cold water a little at a time, blending really well in between so that you get it to the smoothness and consistency that you like.

Note: it often takes longer than you think to get it smooth! I like to serve it in a wide, shallow bowl with a sprinkle of smoked paprika, a shake of toasted sesame seeds (or any kind of toasted seeds) and a drizzle of olive oil over the top.

Why do we call it 'silky smooth'? Just watch "You don't mess with the Zohan" and it will become clear.....

Photo to follow