Loaded Hummus


·      400g cooked chickpeas (around 250g dried chickpeas soaked overnight and boiled / 1 x 660g jar or 2 x 400g can of good quality chickpeas  
·      2 finely chopped garlic cloves
·      5 tbsp tahini
·      1 tbsp olive oil
·      1/2 tsp salt
·      60ml freshly squeezed lemon juice


1.    Reserve a few of the chickpeas for garnish and add the rest to a blender with a little of the chickpea water (from the boiling juices or from the jar / can). 

2.  Add the rest of the ingredients and blitz together in the blender. 

3.   If the texture is too thick, add a little more water. Blend again, taste it and add a little more salt/lemon if desired. It should be lovely and smooth. 

4.  Garnish with a pinch each of paprika, sumac and pul biber, a drizzle of olive oil and finely chopped parsley, and a similar cucumber, tomato, parsley and olive salad, dressed with a drizzle of extra virgin olive oil, lemon juice and a pinch of salt. 

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