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| ► Makes 2 Snack Portions | |
| ½ cup (125g) dried chickpeas sea salt
1 garlic clove 1 tbsp lemon juice 1 tbsp tahini pinch of paprika, plus extra
TO SERVE freshly ground black pepper 4 tbsp olive oil, plus extra to serve |
Leave the chickpeas to soak, covered in water, for 24 hours. Drain and put them into a pan, cover with slightly salted water, and simmer with the lid on over low heat for around 1 hour, until they are soft. Drain in a strainer. Peel and crush the garlic.
Put the chickpeas into a blender with the garlic, lemon juice, tahini, 1⁄2 tsp more salt, the paprika, and some pepper and purée until smooth. Gradually add enough oil to make a smooth, velvety consistency. Put the hummus into a lunch box. Use a spoon to draw a spiral in the surface, drizzle on a little more oil, and garnish with paprika. This goes well with flatbreads. |
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