Ingredients

• 480 grams cooked chickpeas

  1/2 large garlic clove crushed

  1 lemon zest & juice

  1 heaped tbsp tahini

  1 1/2 tbsp ground cumin

  1 tbsp ground turmeric

  150 ml cold pressed olive oil

  20 ml water

  sea salt, generous pinch



Garnish:

• Pitted black olives, finely chopped

• Fresh flat leaf parsley, finely chopped

• Baked chickpeas pre-cooked and baked 180C on an oven tray for 15 minutes

• Handful of toasted flaked almonds

• Sprinkle of turmeric powder

Preparation

1. Add the garlic, cumin, turmeric, tahini and salt to the food processor and blitz to a paste.

2. Add the lemon zest, juice and water with half the chickpeas. Blitz again until combined, then add three quarters of the oil and continue processing until a smooth consistency is reached. Finally add the remaining chickpeas and blend add a touch more oil to reach adesired thickness (alternatively, add more water to create a lighter hummus).

3. Check seasoning and adjust accordingly.

4. Serve on a lipped platter or bowl and garnish with a drizzle of olive oil, chopped parsley and olives topped with toasted flaked almonds and baked chickpeas. Enjoy with vegetable crudités or seeded crackers.

5. Alternatively, transfer the hummus to a sterilised glass container and store refrigerated for up to 5 days.



*Pre-soaking: It’s important to pre-soak pulses and legumes as this breaks down the phytic acid they contain. Phytic acid binds to dietary minerals in food and prevents their absorption. For chickpeas, pre-soak 200g in cold water with 2 tablespoons of vinegar or lemon juice (the acidity facilitates the break down of phytic acid) for 12 hours, or overnight. When ready to use, drain the water and rinse through thoroughly. Be aware, the chickpeas will expand significantly as they soak so make sure they covered by several inches of water and in a container with plenty of additional room.

*Gluten and Dairy Free