You can buy pre-made hummus and doctor it up to look lovely and presentable, but why not make it yourself when it is so easy and delicious?
This hummus recipe uses no tahini, so the result is a lighter, cleaner pure de garbanzo. It’s light and uncomplicated.
1 15-ounce can garbanzo beans, drained
1 garlic clove
juice of 1-2 lemons
a few healthy swirls of olive oil
a handful of parsley, to garnish
a generous sprinkle of Spanish paprika — our favorite is Pimenton De La Vera
you'll also need a food processor or a high-speed blender
To serve, you might like pita bread or chips. Fresh veggies give a healthy crunch.
Pop the garbanzos and garlic into the food processor and whizz away. With the motor running, add enough olive oil so that it reaches a nice, smooth consistency.
Add the juice of a lemon, plenty of salt and pepper, and taste. Adjust the seasoning until you've achieved a perfect balance of acidity, creaminess, and saltiness.
To serve, spread the hummus onto a plate and smooth the top. Draw a little swirl, using your spoon or spatula, that creates little magical well, which you can fill with extra olive oil. Sprinkle with Pimenton De La Vera and a Hipcooks-flick of parsley sprinkled on top.
Are you cooking for children? Be sure to check out Lucia's veggie plate with her own kid-friendly version of hummus, "Yummus" — it'd been a sure-fire winner to every kids we've served it to (lots!)