Hummus with radishes and paprika

Name: Hummus with radishes and paprika
Yield: Serves 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 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.

Dec 17, 2017 1:00pm

By Lisa Featherby

Serves 8 - 10
10 mins preparation

Hummus with radishes and paprika

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.