What can I say about hummus that hasn’t been said already, I simply love it! It’s so nutritious and absolutely delicious, I would happily have it every day. This one comes with extra vitamin C and the addition of lemon zest gives it that intense citrusy flavour I can’t get enough of. Always use organic lemons when cooking with the zest.
What you need:
1 tins chickpeas – drained and rinsed
2 tbsp tahini
2 tbsp rapeseed or sunflower oil (rapeseed oil gives it a lovely deep yellow colour, but both taste great)
Juice of 1 organic lemon – make sure to remove any seeds
Zest of 1/2 an organic lemon – it’s easiest if you use a fine cheese grater
2 garlic cloves – peeled
Salt to taste – I use Herbamare, a nice natural herb/salt mix
How you do it:
Making hummus is the easiest thing in the world.
Put all ingredients in a food processor and blend until completely smooth.
Scrape down the sides once or twice and give it a good few minutes to make sure the lemon zest has mixed in smoothly.
In a bowl drizzle a little rapeseed oil on top and serve with toasted flat- or pita bread and veggie sticks of your choice.
