extra-punchy hummus

MAKES 1 CUP

Words cannot express ‘hummus’ I love this recipe (and a pun)! Hummus gets a bad rap from the flavourless, watery varieties often sold commercially, but when you make it yourself with quality ingredients it is punchy and full of flavour. It’s a good thing to make at the start of the week to have on hand – not only is it a healthy dip to snack on, it can be spread on toast for breakfast or sandwiches for lunch and dolloped on any Middle Eastern dish or salad for dinner.

1 garlic clove, peeled

400g can chickpeas, rinsed and drained

1 lemon, juice only

50g tahini

50g olive oil

1 teaspoon fine salt

½ teaspoon ground cumin

½ teaspoon smoked paprika

1   Place garlic in TC bowl, chop for 5 seconds, speed 5.

2   Add chickpeas, lemon juice, tahini, oil, salt, cumin and paprika, chop for 10 seconds, speed 6. Scrape down sides and lid.

3   Mix for a further 1 minute, speed 4, or until combined but still has some texture.

Garnish with fresh parsley, salad seed sprinkles or extra smoked paprika. Serve with crackers, bread or vegetable crudités, flatbread or any Middle Eastern dish.