Home Made Hummus


I love this simple picnic dip. It’s brilliantly easy to make and I much prefer the taste and consistency to the shop bought version. It also stores perfectly in the fridge for a few days so you can make it in advance or enjoy it over a weekend.

INGREDIENTS (enough for 6 people)

2 x tins of chickpeas (400g each)

2 tablespoons of tahini

2 garlic cloves, crushed

1 tsp pink salt

100ml extra virgin olive oil (plus extra for drizzling)

Juice of one lemon

Fresh coriander leaves

Twist of black pepper

Here’s How

Drain and rinse the chickpeas under cold water

Add these to your food processor with the tahini, crushed garlic, pink salt and lemon

Blitz and slowly pour in the olive oil whilst the ingredients combine

Once the hummus is smooth, spoon into a bowl and drizzle in a little olive oil. Add a handful of chopped coriander and a twist of black pepper to serve

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