My love of chickpeas definitely started with hummus. It's such a simple dip yet one that can take on any flavours with ease to delight the taste buds and accompany any dish, particularly eastern Mediterranean. Or be scooped up and devoured with vegetable crudités, bread or crackers. It's a protein packed winner and although there are many great supermarket versions, I still like to make my own.
This recipe is super easy to make and scrumptiously spicy.
In a food processor, add the chickpeas, ginger, tahini, salt, cayenne, smoked paprika, black pepper, turmeric, garlic, lemon and vinegar and blend for 30 seconds. You might need to stop and scrape the sides and then continue blending for 15 seconds or so.
Add the olive oil and blend until completely smooth.
If it's still too thick add a tablespoon of water and blend until you are happy with the consistency.
Spoon into a serving dish, drizzle with olive oil and smoked paprika.
You will need:
1 ½ cups of canned chickpeas drained and rinsed
¼ cup of tahini
¼ cup of olive oil (plus more to drizzle over)
2 cloves of minced garlic
The juice of one lemon
1 tablespoon of apple cider vinegar
1 tablespoon of ginger paste or minced ginger
1 teaspoon of smoked paprika (plus extra for a final sprinkle)