Ingredients

• Ingredients 1 x can of chickpeas 2/3 cloves of garlic 1 lemon 1 x tablespoon of tahini Olive oil (1/2 tablespoons) A little water Salt and pepper to taste

Preparation

• Preparation Special thanks to Victoria Harley for the image: split-pin.co.uk Method Remove the skin from your garlic cloves and put into a food processor. Give it a blitz so the garlic is chopped up Drain and wash your chickpeas and add to processor. Give it another whizz around Cut your lemon in half and squeeze out all the juice of one half Add the tahini, olive oil and a splash of water and blitz again (a bit longer this time to give everything a chance to mix) Scrape down the sides of the processor and give it another blitz Time for the consistency and flavour check! If the hummus looks too dry, you can add a little more water, oil or lemon juice (or a combination of all three). This is why the tasting part is important, as the lemon can overpower if too much is added. Blitz again Add salt and pepper to taste and keep processing/adding (water, oil, lemon juice or salt and pepper) until you’re happy with the desired consistency and taste Pour/spoon out your hummus into a bowl Serve immediately or leave in the fridge for an hour or two to let the flavours settle (the garlic becomes less strong with time) Did you like this recipe? Why not try our Roasted Red Pepper Hummus too?