HUMMUS

HUMMUS -

INGREDIENTS:

1 tin chickpeas
2 tbsp tahini
1 garlic clove, finely chopped
couple pinches ground cumin
2 tbsp extra virgin olive oil
1 lemon, juiced

To serve:
pinch cayenne pepper
1 lemon, cut into wedges
pickles and olive
pitta bread

METHOD:

Tip the chickpeas and the water they are in into a pan and heat until they are warmed through but not simmering.
Lift the chickpeas out with a slotted spoon and whizz in a food processor with the garlic and tahini and as much of the warm chickpea water as necessary to ensure that you get a puree.
Add a tablespoon of extra virgin oil, then transfer to a small mixing bowl and stir in the cumin, salt and some lemon juice.
Leave until cooled, which will give it time to firm up a bit.
Taste and season, then spoon into a serving bowl and use the back of the spoon to make a well. Pour some extra virgin olive oil into the well, sprinkle the rim with cayenne and serve with warm bread, lemon wedges, olives and pickled chillies.