By Susanne Merrett
Super quick, this recipes transforms chickpeas into something quite divine. As and appetizer for the whole gang, or as a main meal for any vegans at your next BBQ, this hummus is sure to please
1 large can (15 ounce) can chickpeas (about 1 1/2 cups cooked chickpeas), drained
1 large lemon for juice (1/4 cup) and zest
1/3 cup tahini
1 medium garlic clove, minced
3 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons curry powder
1/2 teaspoon ground cumin
Salt to taste
2 tablespoons water
Dash of ground paprika or fresh chopped parsley, for serving
A few Kalamata olives, for serving
You're gonna love this....
Put everything in a food processor and whiz up till smooth. Taste. Adjust seasonings. That's it!
For best flavour, let the hummus chill out in the fridge for 30 to 60 minutes. Serve with a drizzle of extra virgin olive oil, a sprinkle of paprika or some fresh chopped parsley, and a few good Kalamata olives. Goes well with your choice of fresh veggies, or pita bread (or both!).
NOTE: If you're not a fan of curry powder, simply omit it and enjoy traditional hummus instead.