Loaded Hummus

Today is a “dip your bread in the loaded hummus with my mum’s Summak Salata (with added cucumber and olives)” kind of day. Recipe below: 

INGREDIENTS

400g cooked chickpeas (around 250g dried chickpeas soaked overnight and boiled / 1 x 660g jar or 2 x 400g can of good quality chickpeas  

2 finely chopped garlic cloves

5 tbsp tahini

1 tbsp olive oil

1/2 tsp salt

60ml freshly squeezed lemon juice

METHOD

Reserve a few of the chickpeas for garnish and add the rest to a blender with a little of the chickpea water (from the boiling juices or from the jar / can). 

Add the rest of the ingredients and blitz together in the blender. 

If the texture is too thick, add a little more water. Blend again, taste it and add a little more salt/lemon if desired. It should be lovely and smooth. 

Garnish with a pinch each of paprika, sumac and pul biber, a drizzle of olive oil and finely chopped parsley, and a similar cucumber, tomato, parsley and olive salad, dressed with a drizzle of extra virgin olive oil, lemon juice and a pinch of salt.