Super quick hummus

Hummus is great as a quick and easy dip to serve with drinks or as a starter, or even as part of a light lunch with a salad. And to add even more flavour, add some sundried tomatoes in. Serve it with vegetable crudités, warm pita bread (heat the bread in the oven or toaster) and/or tortilla chips. A light sprinkling of paprika and a coriander sprig is all it needs to look good! Enjoy!

Serves: 4-6 as a starter/dip, increase in proportions noted in ingredients for more people; assumes you will also have some (2 to 3) other starters/dips; refrigerate any leftovers for up to 3 days

Time to prepare/cook: Approximately 10 to 15 minutes

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Ingredients

• 200g/7oz canned chickpeas

• Juice from 1/2 lemon juice or more to taste

• 2 teaspoons crushed garlic

• Couple of twists of salt and pepper (from mills)

• 2 tablespoons tahini (sesame seed paste)

• 4 tablespoons water

• 3 tablespoons extra virgin olive oil

• 1 flat teaspoon paprika, plus a little to sprinkle after making the hummus

• Sprig of coriander or parsley for decoration

• Optional: ½ teaspoon cumin, handful of coriander leaves

• Optional: 6-8 sundried tomatoes (in oil)

Method

• Rinse the chickpeas in cold water

• Combine all the ingredients in a tall mixing jug and use a hand-held blender to liquidise the mixture (could also use a food processor)

• If the mix seems too thick add another tablespoon of water until it is the consistency you want

• Scrape the hummus into a serving bowl, sprinkle a dash of paprika on top for colour and add the sprig of coriander or parsley for decoration

• If not serving immediately refrigerate until needed