Name: Hummus with radishes and paprika
Prep time: 10 min
Total time: 10 min
Yield: 8 - 10
Ingredients: 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

Hummus with radishes and paprika

Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.

Serves 8 - 10

Prep

10M

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Ingredients

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

Main

1.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.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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