This is my everyday hummus — smooth, creamy and easy to adjust depending on taste. It’s quick to make and works just as well with meals as it does as a dip.
Hummus
A smooth, creamy hummus made in a blender with tahini, lemon and olive oil. Simple, reliable and easy to adjust.
Ingredients
Method
- Rinse and drain the chickpeas.
- Add the chickpeas and olive oil to a blender and blend until smooth.
- Add the tahini, garlic, lemon juice and lemon zest, then blend again for about 1 minute.
- If the mixture is too thick, add a little cold water and blend again.
- Continue blending for about 5 minutes, until the hummus is smooth and creamy.
- Season with salt and black pepper to taste.
- Transfer to a bowl and sprinkle with smoked paprika before serving.
Notes
- Add the water gradually — a small amount makes a big difference.
- This hummus keeps well in the fridge for several days.
- Serve with crudités or gluten-free pitta.