Hummus

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This hummus is creamy and light and instead of lots of olive oil and tahini, I also use fat free Greek yoghurt. (or soya alternative)

Serves 4

1 can chickpeas, rinsed and drained

1/2 tsp bicarbonate of soda

1/4 cup lemon juice

1/2 tsp salt

1 medium clove garlic, roughly chopped

1/4 cup tahini paste

1/4 cup fat free Greek yoghurt

2 - 4 tbsps cold water

1/2 tsp ground cumin

1 tbsp extra virgin olive oil

Olive oil and smoked paprika for garnish

Method

1. Place the chickpeas in a saucepan and add the bicarbonate of soda. Cover with water and boil for about 20 minutes until the chickpeas look bloated and their skins are falling off. Drain and run under cold water for about 30 seconds. Set aside to drain.

2. Pour the lemon juice over the garlic and leave to sit for about 10 minutes. Sometimes garlic can be bitter and dominate the flavour. Soaking in lemon just helps it to mellow. After 10 minutes add it to the food processor with the salt and blitz until the garlic is finely chopped.

3. Add the tahini and Greek yoghurt and blend until the mixture is thick and creamy. Use a spatula to clean the sides of the food processor so every thing is evenly blitzed.

4. While running the processor, add 2 tbsps of cold water. Then add the cumin, the drained chickpeas and the tbsp of olive oil. If the mixture is too think add more cold water one tbsp at a time until you achieve the texture you’re after.

5. Taste and adjust the seasoning. It may need more salt, it may need some more lemon juice. Scrap the hummus onto a plate, flatten with the back of a spoon, drizzle with some more olive oil and sprinkle with smoked paprika. Noted: This is an adaptation of a recipe from a website called Cookie & Kate.