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Middle Eastern recipe: Hummus

Large plate with carrot and celery sticks, pita bread and bowl full of hummus with paprikaWe often had hummus when growing up.  I think my mother liked the fact that it was vegetarian, quite healthy and we would eat lots of raw carrot and celery.  It’s also very, very easy to make.

Of course hummus can be bought in most supermarkets, but just whizzing up a few ingredients in a food processor is very easy and you don’t have any preservatives to worry about.

Serve hummus as part of a meal, sandwich or as a dip.


  • Tin of chickpeas, drained (or you can soak a cup of dried chickpeas overnight)
  • 1 large garlic clove
  • 2 tablespoons tahini
  • juice 1/2 lemon
  • 150 ml olive oil
  • salt, pepper and lemon juice to taste
  • paprika and extra olive oil to serve


In a food processor, pulse together the chickpeas, garlic, tahini and lemon juice.

On a low-speed, slowly stream in the olive oil and 1 tablespoon hot water.  Mix until you have a smooth paste.

Season with salt, pepper and more lemon juice to your taste.

Sprinkle the hummus with a pinch of smoked paprika and a drizzle of olive oil.

Serve the hummus with warm pita bread.


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