Hummus is usually served cold like any regular dip, but I love it on a weekend morning hot and chunky with lots of sumptuous flavours.
1 can chickpeas
2 garlic cloves, minced
1 tbsp tahini
2 tbsp extra virgin olive oil
Anything you like to decorate (pomegranate, sumac, nuts, oil, fresh herbs)
- Empty the can of chickpeas into a saucepan and heat up (the liquid and the chickpeas)
- Once warm add along with all the other ingredients to a blender and whizz up
- I don’t whizz for too long and I don’t add water as I like it chunky
- Serve in a bowl with whatever you have decided to decorate with and eat with warm flatbreads.