Hummus is a lovely thing to have around for nibbling on throughout the day, enjoying with lunch or serving as a little snack while guests are waiting for dinner. As the temperatures rise, it's also ideal for garden parties, picnics and barbecues since it requires absolutely no cooking, so it won't heat up the kitchen when you're trying to keep cool. I love this for a picnic, packed up with some carrot sticks, celery sticks and crackers or toasted pitta pieces for dipping. It's the perfect cool snack on a hot day and it couldn't be easier to make!
2x 240g cans of chickpeas
1 clove garlic, minced
1/4 cup tahini
1/4 cup freshly squeezed lemon juice, plus more for sprinkling
1/4 cup best quality extra virgin olive oil, plus more for drizzling
1 teaspoon sea salt flakes
1/4 teaspoon smoked paprika, plus more for sprinkling
2 to 3 tablespoons pine nuts (toasted if you prefer)
1. Add chickpeas, garlic, tahini, lemon juice, oil, sal and paprika to the bowl of a food processor and blitz until smooth, scraping the sides between blitzing as needed.
2. Spoon Hummus into a serving dish or a bowl. Drizzle the top with extra virgin olive oil and lemon juice.
3. To finish, sprinkle the top with pine nuts and smoked paprika. Garnish with a sprig of flat leaf parsley if desired and serve with cut vegetables, crackers and/or toasted pieces of pitta for dipping.