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1⁄4 cup tahini (sesame seed paste)
1⁄4 cup fresh lemon juice
2 tablespoons olive oil, plus extra to serve
1⁄2 cup roughly chopped loosely packed fresh parsley
1⁄4 cup roughly chopped loosely packed fresh basil
2-3 tablespoons roughly chopped fresh chives or
spring onion
1 large garlic clove roughly chopped
1⁄2 teaspoon salt, more to taste
1 450gm can chickpeas, drained and rinsed
1-2 tablespoons water, optional
Garnish with olive oil and fresh herbs.
Place tahini and lemon juice in a food processor, process for about 11⁄2 minutes, pausing to scrap down the side of the processor as necessary.
Add the olive oil, parsley, basil and chives, chopped garlic and salt to the whipped tahini and lemon juice mix. Process for about 1 minute, pausing to scrap down the sides of the processor as necessary.
Add 1⁄2 the chickpeas to the processor and process for 1 minute, scrape down sides of the processor then add remaining chickpeas and process until the hum- mus is thick and quite smooth about 1-2 minutes.
If your hummus is too thick or hasn’t blended into a creamy mixture, run the food processor while drizzling in 1-2 tablespoons of water, until it reaches your desired consistency.
Place in a serving bowl and drizzle with a tablespoon of olive oil and a sprinkle of chopped herbs.
Store hummus in an airtight container in the fridge, will keep for up to one week.