Serves: 4
Ingredients
- chickpeas, 400g/14oz can, drained
- 2 garlic cloves
- sea salt, a pinch
- tahini or smooth peanut butter, 30ml/2 tbsp
- olive oil, 60ml/4tbsp
- lemon, juice of 1
- cayenne pepper, 2.5ml/half tsp, plus a little extra for sprinkling
- sesame seeds, 15ml/ 1tbsp
How to
- Put the chickpeas in a colander or sieve and rinse under cold water
- Put the chickpeas in a blender or food processor with the garlic and a pinch of salt. Blend until almost a paste.
- Add the tahini or peanut butter and blend until fairly smooth. Very carefully, with the motor running, pour in the oil and the lemon juice.
- Stir in the cayenne pepper. If the mixture is too thick, stir in a little water.
- Heat a frying pan
- Add the sesame seeds. Cook for 2-3 minutes, shaking the pan, until golden. Sprinkle some cayenne over the hummus. Serve, or spoon into a plastic container.