I love hummus. I love the texture, taste and how you can eat it plain or add lots of different ingredients. Including paprika, cumin, sundried tomato, caramelised onions, roasted garlic, drizzle of honey and beetroot. You can use a potato masher instead of getting the food processor out.
Makes a large bowl full.
1 can of chickpeas
Zest and juice from 1 lemon
2 tablespoons of olive oil
2 cloves of crushed garlic
Drain the chickpeas and simmer in a pan of water for 5 minutes to soften, and make easier to mash. Drain the chickpeas again and save a bit of the water.
Add all the ingredients with the chickpeas, to the that you used to soften the chickpeas, along with a few tablespoons of the water you saved.
Mix well then mash with a fork or a potato masher until a texture that you like, chunky or smooth.
Add your extra ingredient or leave plain.
This keeps in the fridge for 2 days.