Ok, here it is, the ultimate hummus recipe using a can of chickpeas. No soaking dry pulses, no boiling and skimming. Just open a tin and you are away. This is heavy on the tahini to make sure you get a rich finish and I use the chickpea water from the can to get that perfect creamy consistency. Get your pittas ready and get dunking.
- To make the hummus, drain the chickpeas and keep all the water from the tin. Chuck the nearly all chickpeas, garlic, lemon juice, tahini, 100ml of the chickpea water and a good pinch of salt into a food processor. Blend for a few minutes until lovely and smooth. Check the seasoning and add salt to taste. If it looks too thick add more of the chickpea water.
- To serve, swirl the hummus onto a serving dish and top with the remaining chickpeas. Drizzle over the olive oil and garnish with the paprika and parsley. Crack open the pitta breads and get dunking.
1 x 400g tin of chickpeas
1 clove garlic
The juice of 1/2 a lemon
1 tbsp olive oil
A pinch of paprika
A small handful of finely chopped parsley leaves
Pitta to serve