Hummus
800g of chickpeas, tinned
125ml of olive oil
100ml of vegetable oil
100ml of lemon juice
3 garlic cloves, peeled and crushed
2 tsp smoked paprika, plus extra for serving
170g of tahini
1 pinch of salt
1 pinch of black pepper
Crudités
2 carrots
1 cucumber
1 red pepper
cherry tomatoes, 1 punnet
Drain the chickpeas and rinse thoroughly. In a saucepan, warm the olive oil and the vegetable oil over a low heat. Pour the chickpeas into a food processor. Add the lemon juice, garlic, smoked paprika and tahini paste. Blend until smooth.
Slowly pour in the oils. If the hummus starts to get too thick, add some water. Season with salt and white pepper. Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika.
Peel the carrots and wash the cucumber, pepper and tomatoes. Cut the tomatoes in half and the other vegetables into batons. Serve the hummus with the crudités.
/The Independent/
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