I love hummus for many reasons, but mostly for how versatile it is. I use it in pita pockets, sandwiches, as a dip, as a side, I even add it to my dressing sometimes. The mellow chickpeas are beautifully balance by bold olive oil, bitter tahini and bright lemon juice. That pinch of cayenne goes a long way, and you’ll miss it if you forget to add it. All in all, this is one recipe you should definitely have in your repertoire. One thing I hate, and I must insist you start hating too, is a lumpy hummus. If it isn’t smooth and creamy, it’s not hummus! 

Here’s what you’ll need:

1 1/4 cup chickpeas (1 can)

3 Tblspns tahini

1/3-1/2 cup fresh lemon juice

1/3 cup olive oil 

1 clove garlic

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper 

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Start off by boiling the chickpeas. I use canned ones, and even though they’re cooked through, boiling them ensures a smooth hummus. Reserve 1/2 cup of the boiling water. All you need to do is blend everything together. Start off by adding all the ingredients into a blender with half of the reserved water. Once you start pulsing it you’ll see if you need to add more water or not. Blend till smooth, I can’t emphasize it enough! Taste for salt, it really amplifies all the flavors. 

Serve drizzled with some olive oil, paprika and pine nuts.