Home Made Hummus | Indigo Herbs

It must have been about a year and a half ago now when I first discovered hummus, I know it's been around for ages but I had never plucked up the courage to try it, I know what was I thinking. When Jake and I stayed at our favourite hotel I tried it for the first time and after that I lived on pita bread and hummus for a while. I sort of forgot about it or maybe I just ate too much so when I was given some light tahini to try and with the chickpeas I had hidden away I wanted to make some of my own. This is a quick recipe for hummus and it really didn't take long to make which is great if you are making it for a party or for a quick snack. The olive oil and paprika give it a gorgeous array of colour as well as added flavour, the paprika works well with the garlic in the hummus too.

The light tahini is not as strong as the black tahini I used for the honey and soy vegetables which is why it works well in hummus, it blends so well with the lemon and other ingredients. I wonder why it's taken me so long to make this before now because it's so simple to make!

Hummus
200g Canned Chickpeas
Juice From Half A Lemon
3 Crushed Garlic Cloves
1 Tsp Ground Cumin
100ml Tahini
4 Tbsp Water

2 Tbsp Olive Oil
1 Tsp Paprika

Drain the chickpeas and rinse. Combine the lemon juice, garlic cloves, cumin and tahini and water into a food processor, add in the chickpeas and blend to a creamy paste.

Add in a pinch of black pepper and salt and blend for one minute, if you require more seasoning add accordingly to taste.

Place the hummus into a large serving bowl and smooth the top with a back of a spoon. Place in the fridge until ready to serve. When serving drizzle over the olive oil and paprika.

For the tahini I used from Indigo Herbs, check it out here: Tahini
To see more from Indigo Herbs check them out here: Indigo Herbs