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hummus

Although you can easily buy good hummus, it is simple to make using a can of chickpeas (garbanzos). Hummus is a great vegan replacement for mayonnaise and makes a delectable, creamy topping on salads and baked potatoes.

serves 4–6

425g/15oz can chickpeas (garbanzos), drained, or 100g/3¹/₂oz/¹/₂ cup dried cannellini beans

4–5 cloves garlic, chopped

1tbsp light tahini

4tbsp freshly squeezed lemon juice

1tbsp olive oil

salt

freshly ground black pepper

olive oil, paprika, black olives, lemon wedges and/or fresh coriander (cilantro), to garnish, optional

If using dried beans, soak and cook them as described on page. Drain the chickpeas (garbanzos), reserving about 150ml/5fl oz/generous ¹/₂ cup of the cooking liquid. Put the chickpeas (garbanzos) into a blender or food processor with the garlic and blend to a rough purée.

Add the tahini, lemon juice and oil, then blend again to a smooth cream. Check the consistency and add a tablespoonful or so of the reserved cooking liquid or water, if necessary, to achieve a light, creamy consistency.

Season with salt and pepper and blend again. Spoon into a shallow bowl to serve. Alternatively, spread the hummus out on a plate and level it with a knife so that it is about 1cm/¹/₂in thick. Pour a little olive oil over the top, then sprinkle with paprika and garnish with lemon wedges, olives and fresh coriander (cilantro), if using.