Syrian Hummus

Name: Syrian Hummus
Ingredients: Juice from 1 lemon; 2 400g cans of chickpeas, drained and rinsed; 4 teaspoons tahini; 1 teaspoon sea salt flakes; 2 cloves of garlic, peeled; 100 milliliters extra virgin olive oil, plus extra for drizzling; 100 milliliters water; 1 pinch sweet paprika; a few fresh parsley leaves to garnish

9 ingredients

3 steps

Ingredients

Juice from 1 lemon
2 400g cans of chickpeas, drained and rinsed
4 teaspoons tahini
1 teaspoon sea salt flakes
2 cloves of garlic, peeled
100 milliliters extra virgin olive oil, plus extra for drizzling
100 milliliters water
1 pinch sweet paprika
a few fresh parsley leaves to garnish

Directions

1

In a blender or food processor, blitz together the chickpeas (holding a few back for garnish), tahini, cumin, salt, garlic and water until smooth and combined.
2

Once smooth and still being blitzed, gradually pour the olive oil through the chimney of the processor. Blitz until incorporated and decant into a serving bowl.
3

Drizzle over about a tsp of olive oil, scatter over the reserved chickpeas, sprinkle over the paprika and scatter over the parsley and serve with flatbreads or carrot batons.