Hummus with radishes and paprika

AT A GLANCE

  • Serves 8 - 10 people

  • 450 gm drained canned chickpeas (1¾ cans),rinsed
  • 2½ tbsp hulled tahini
  • Juice of 2 lemons
  • 2 garlic cloves, crushed
  • 100 ml mild-flavoured extra-virgin olive oil, plus extra to serve
  • Trimmed and quartered radishes,to serve
  • Large pinch of smoked paprika, to serve
01   Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking. (For an even smoother texture, pass hummus through a sieve.) Season to taste and serve drizzled with extra olive oil and topped with radish and paprika. Hummus will keep refrigerated in an airtight container for 2-3 days.

Topics:

TAHINI, LEMONS, APPETISER, CHICKPEAS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2017

Nov 2017

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