Recipe courtesy of Grow Happy, Cook Happy, Be Happy by Bryony Hill
Homemade hummus salad plate
INGREDIENTS
400g (14oz) can chickpeas, rinsed thoroughly and drained
1–2 garlic cloves, peeled
1 tbsp tahini
juice of 1 lemon
2 tbsp olive oil, plus extra to drizzle
salt and ground black pepper
smoked paprika to sprinkle
METHOD
Put the chickpeas, garlic, tahini, lemon juice and olive oil into a mini blender and blitz until smooth. Taste and season accordingly. You might need to slacken it with a little cold water. Transfer the hummus to a serving dish, then drizzle a little more olive oil and dust some paprika through a fine sieve. Serve with a simple salad, such as the one in the picture of radishes, lettuce and beetroot and some warmed pitta bread.