classic summer hummus

I find that the less the ingredients for hummus the more authentic and creamy it tastes. Another nutritious plant-based protein addition to your meal. Enjoy!

Ingredients:

• 1 can of chickpeas (drained and rinsed - optional to save the aquafaba, which is the liquid of the chickpeas to make your cakes rise and thicker as well as a vegan alternative to mayonnaise and whipped to make meringue)

• 1 lemon (squeezed and de-seeded)

• 3 TBSP extra-virgin olive oil, plus more for dressing

• 1 garlic clove (preferably roasted but raw is fine too - smashed)

• 1/2 cup tahini (well mixed)

• 10 cranks of freshly ground pepper

• 3/4 tsp (or more) sea salt

• 1/4 tsp cumin

• Topping Optional: Za’atar, sesame seeds, smoked paprika, more cumin, mixed dried herbs (for serving)

Method:

1. Place all ingredients into a food processor and blend till it’s a creamy consistency adding in 2 TBSP water. Adjust seasoning to your liking.

2. Place in a bowl or straight into an air-tight container (up to 5 days) to store in the fridge and with the back of a spoon, from the centre smoothen out to be a circle turning the container round and serve with optional toppings. I went for paprika, mixed dried herbs, sesame seeds and olive oil.