400g can chickpeas drained and rinsed
2 garlic cloves crushed
2 Tbsp. olive oil
juice of ½ lemon
2 tsp tahini
a pinch of cayenne pepper, plus extra to garnish
Put all the finely chopped ingredients in a food processor or blender and blend until smooth and creamy, adding a dash of water if necessary. Check the flavour and adjust the seasoning accordingly to preference. Garnish with a little cayenne pepper and serve.
EGG MAYO GETS A MAKEOVER HERE
2 hard-boiled eggs shelled. Mash the eggs into 100g Hummus. Add ½ Tbsp. fresh flat parsley leaves and freshly ground black pepper.
Mix everything well together and enjoy!
Double this recipe and store in the fridge for up to 3 days