Hummus with radishes and paprika


You'll need

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

Method

  • 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.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2017

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