This traditional hummus recipe creates a smooth, nutty and nourishing dip or spread. Perfect for sandwiches, dipping, salads or as part of a mezze platter. It contains no olive oil, but I recommend a good drizzle of extra virgin over the top.
Add the water slowly and continue to blend until you have a smooth, but not runny consistency. You may not need all of the water.
120 ml warm water
Scrape the hummus into a bowl.
If using the olive oil, swirl the hummus to create ridges to hold the oil, then drizzle it over the top. Alternatively, mix the oil with a tsp of smoked paprika before drizzling. Scatter reserved chickpeas on top.
2 tbsp extra virgin olive oil
Notes
Serves six to eight people depending on what else you're having with it.If you use a tin, the actual weight of drained chickpeas will vary. It very much depends on the brand you use. So the weights I've given are approximate.Keep it covered in the fridge and it should last for five days.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.