Scale
Ingredients
- 200 g hummus
- 2 tbs lemon juice
- 1 clove garlic
- 1 tsp cumin
- pinch salt
- 1 tbs tahini (Sesame seed paste)
- 4 tbs water
- 2 tbs olive oil
- 1 tsp smoked paprika
Instructions
- Drain chickpeas from tin and rinse, reserve a few for the top.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
- Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.