CHICKPEAS

FRESH GREEN HERB HUMMUS

It would be a mistake to confine this lively green fresh herb mixture to dips. Swirl it through cooked pasta, add large spoonfuls to soups, use as a scrumptious pillow for grilled or pan-fried fish and other meat, wrap large dollops in rice paper, or use as a sandwich filling with tomatoes.

PREPARATION TIME: 20 minutes | SERVES: 6

¼ cup (60 g/2 oz) tahini

juice of 1 lemon

¹ /₃ cup (80 ml/2½ fl oz) olive oil

1 handful parsley, roughly chopped

3 tablespoons roughly chopped coriander (cilantro)

3 tablespoons chopped chives

1 handful salad spinach leaves

2 garlic cloves, crushed

400 g (14 oz) tin chickpeas, drained and rinsed

1–2 tablespoons water

sea salt flakes

Put the tahini, lemon juice and 3 tablespoons of the olive oil in a blender or food processor and pulse to a smooth paste. Add the parsley, coriander, chives, spinach leaves and garlic. Blitz for about 1 minute, pausing as necessary to scrape down the bowl. Add the chickpeas and blitz again until the hummus is thick and quite smooth. If it’s too thick, drizzle in the water a little at a time, with the motor running, until it reaches the consistency you want.

Store the hummus in an airtight container and refrigerate for up to 1 week.

To serve, drizzle with the remaining olive oil and, if liked, sprinkle with extra chopped herbs.

TIP Use any combination of your favourite herbs such as tarragon, basil and mint, or use one herb and blend with rocket (arugula).