Classic hummus with warm pitta

Name: Classic hummus with warm pitta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 800 g Chickpeas, 2 x 400g tins, drained, a little liquid saved; 90 g Tahini, stirred well; 1 Lemons, juiced; 0.1 Garlic, 1 small clove, crushed; 2 g Ground cumin; 3 g Salt; 30 ml Olive oil, plus extra to drizzle; 1 g Paprika, a pinch; 5 g Fresh parsley, chopped; 4 Pitta breads

Silky, garlicky Lebanese hummus that beats any tub. Warming the chickpeas first is the secret to a really smooth dip. Lovely with baba ganoush and fattoush as part of a spread.

Ingredients

800 g Chickpeas, 2 x 400g tins, drained, a little liquid saved
90 g Tahini, stirred well
1 Lemons, juiced
0.1 Garlic, 1 small clove, crushed
2 g Ground cumin
3 g Salt
30 ml Olive oil, plus extra to drizzle
1 g Paprika, a pinch
5 g Fresh parsley, chopped
4 Pitta breads

Method

Tip the chickpeas into a pan with a splash of their liquid and simmer gently. This softens the skins and makes the hummus much smoother. Drain, keeping a little of the liquid.
Blend the tahini, lemon juice, garlic and salt in a food processor until thick and pale. Add 2 tablespoons of ice-cold water and blend again until creamy.
Add the warm chickpeas, cumin and olive oil and blend for a good couple of minutes, adding a splash of the saved liquid until it is silky. Taste for salt and lemon.
Warm the pitta in the toaster or a hot oven for a minute or two, then cut into strips.
Spread the hummus in a shallow bowl with a swirl in the middle, drizzle with olive oil and finish with a pinch of paprika and some parsley. Serve with the warm pitta.