I consider myself to be incredibly lucky having a multicultural family. My stepdad has a Turkish background and so as a youngling I spent summers in Cyprus. My favourite thing about those summers was the food. Such fresh, delicious flavours that have definitely influenced the type of food I cook today. Now I often change up this recipe, I add cumin or paprika, fresh coriander or a little parsley but this is the basis of every heavenly bowl of hummus I make.
1 large can of chickpeas drained and rinsed (feel free to use dried chickpeas, boil them first until they’re soft)
1/4 cup of olive oil
4-8 cloves of garlic (I love garlic, some days I’ve added the whole bulb, adjust to your taste)
2 tbsp of tahini
1/2 tsp of sea salt
1 cup of water (adjust to create the consistency you desire)
juice of 1/2 a lemon
Start off with putting the garlic and the salt into the food processor. Blitz until the garlic is finely chopped. Add the chickpeas, olive oil, tahini and lemon juice and blitz again. As the food processor is going, add water little by little until the hummus reaches your desired consistency. Serve in a bowl topped with olive oil and a sprinkle of paprika (chillies, chopped coriander also work too). Enjoy!