Hummus is a doddle to make and, if refrigerated, will keep for several days. Serve with falafel or as a dip for raw veggies.


  • 250g / 9 oz dried chickpeas, soaked overnight in water

  • Juice of 3 lemons

  • 2 teaspoons ground cumin

  • 150ml / 2 fl oz extra virgin olive oil

  • 4 cloves garlic, chopped

  • 200g / 7 oz tahina (sesame seed paste)

  • A little vegetable stock - optional

  • For garnish

  • 1 tbsp flat leaf parsley, coarsely chopped

  • Splash extra virgin olive oil

  • Pinch cayenne pepper or paprika


  • 1.

    Drain the soaked chickpeas, place in a large saucepan, cover with water being to the boil, reduce the heat to a simmer and cook until tender, approximately 40 minutes (remove any scum that appears on the surface).

  • 2.

    Drain the cooked chickpeas, place in a food processor, and blend until semi-smooth.  Add lemon juice, ground cumin, extra virgin olive oil, garlic cloves and tahina and continue to blend until smooth.  If the mixture is too thick then add a little vegetable stock or some of the cooking liquid.

  • 3.

    Place in a bowl and garnish with flat-leaf parsley, a swirl of extra virgin olive oil and a light dusting of cayenne pepper or paprika.

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