Classic Hummus from Life's Too Short to Stuff a Mushroom by Prue Leith
In my lifetime I’ve seen hummus become as ubiquitous, easily available and popular as chips. But in the sixties, it was almost unheard of, except in specialist Middle Eastern shops or markets. And...
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Cooking tools:
- Food processor
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 1 x 400 g/14 oz can of chickpeas (garbanzos), drained and rinsed
- 2 tbsp tahini
- juice of ½ lemon, plus extra if needed
- toasted pitta breads
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, roughly chopped
- salt
- black pepper
- ½ tsp ground cumin
- sesame seeds
- flat-leaf parsley leaves
- paprika
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