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Hummus with a kick

This is hummus with a real kick! If you don’t like it too spicy, you could always tone down the garlic and Tabasco. This hummus goes really well with cucumber, celery, peppers and carrot sticks. It’s the thing I reach for when I’m humgry and I need something quick and tasty, but I don’t want to spoil my dinner. You can freeze hummus. I’ve never tried with this one – but that’s because I always manage to get through the leftovers within a day or two. Of course, if I serve this to friends or family – even if I make a double batch – there’s not a hope of leftovers!

Prep time: 10 minutes
Makes: 4 big portions

  • 400g tin of chickpeas, drained and rinsed
  • 4 large garlic cloves, finely grated
  • zest and juice of 1 lemon
  • 4 tbsp good quality extra virgin olive oil
  • 1-2 tsp tahini
  • 1-2 tsp honey
  • 1-2 tsp Tabasco
  • salt and pepper to season

Place all of the ingredients in a food processor and blitz until you have a smooth hummus. If you like a thin consistency, add another teaspoon of olive oil or water. Scape the hummus into serving bowls and brace yourself

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