Creamy Homemade Hummus

Ingredients

• 1 x 400g tin chickpeas, drained and rinsed

• 2 tbsp tahini

• 2 tbsp lemon juice

• Zest of 1 lemon

• 1 garlic clove

• 3 tbsp extra virgin olive oil

• ½ tsp cumin

• 2–4 tbsp cold water (to loosen)

• Salt & black pepper, to taste

For garnish

• Paprika

• Pumpkin seeds

• Extra drizzle of olive oil

Method

1. Add the chickpeas, tahini, lemon juice, lemon zest, garlic, cumin, olive oil, salt, and pepper to a food processor.

2. Blend until smooth, adding cold water a little at a time until the hummus reaches your preferred consistency.

3. Taste and adjust seasoning if needed — add more lemon for brightness, cumin for warmth, or olive oil for richness.

4. Spoon into a serving bowl and create a swirl using the back of a spoon.

5. Finish with a drizzle of extra virgin olive oil, a sprinkle of paprika, and a handful of pumpkin seeds.

Serving Suggestions

Serve with:

• warm flatbreads

• crunchy cucumber and carrots

• grilled chicken or lamb

• wraps and sandwiches

• mezze platters

Tips

• For ultra-smooth hummus, peel the chickpeas before blending.

• Store in an airtight container in the fridge for up to 4 days.

• Add roasted red peppers or chilli flakes for extra flavour variations.