Ingredients
1 tin chickpeas (approx. 230g drained weight), liquid reserved
1 small garlic clove, crushed + 2 tbsp tahini paste
3 tbsp extra virgin olive oil* + 1 tsp flaky sea salt (or ½ tsp fine salt)
2–3 tbsp fresh lemon juice (from 1 small lemon) OR use a small amount of apple / red or white wine
vinegar and adjust to taste
Directions:
Drain chickpeas and tip into a food processor, reserving liquid in a separate jug or bowl
To the chickpeas add 2 tbsp of the reserved liquid, 2 tbsp tahini, 2 tbsp lemon juice (or alternative), 1 small crushed or grated garlic clove, and 1 tsp flaky sea salt. Whizz for about a minute, scraping down the sides once or twice, to a thick, coarse paste
With the motor running, stream 3 tbsp olive oil through the lid of the food processor. Whizz for another 30 seconds or so, then taste the hummus and add a little more lemon juice apple cider vinegar if you like, or a touch more salt.
If the hummus is a little thick, add a splash more of the reserved chickpea water.
Scrape the hummus into a bowl and drizzle a little extra olive oil over the top, and sprinkle with some paprika and chopped parsley
Notes
Try to use a good quality olive oil if you can. Some cheap olive oil can be quite bitter. You can replace the extra tablespoon with light olive oil, sunflower, or vegetable oil, or an additional tablespoon of chickpea liquid, to avoid an overly bitter dip.
