Hummus & crackers

Hummus & crackers

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MR: I love hummus (or ‘um-oss’, as I pronounce it with my sexy Yorkshire accent) and can’t get enough of the stuff. While you can of course use dried chickpeas and soak them overnight, it’s a bit of a faff and given that there are some very good tinned ones out there, we don’t bother.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat 100 ml extra-virgin olive oil in a saucepan over a low heat, add 4 crushed garlic cloves and 400 g drained tinned chickpeas and cook for 2–3 minutes until soft. Leave to cool slightly, then transfer to the blender with 1 tablespoon tahini, the juice of 1 lemon juice and a pinch of salt flakes and blend everything together until smooth. Spoon into a bowl, sprinkle over a pinch each of sumac and paprika and serve with crackers.
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