Hummus is a great dip , it can be used in so many different ways, in toasted sandwiches, as a dip, as part of a meal, it also goes great with roasted veggies.
One of my favourite things about a good hummus recipe is the combination of the smokiness from a good paprika, the tartness from the lemon and the mild flavours from the roasted garlic and tahini.
The image is truly eye catching as well with the contrast of the different colours from the light beige for the chickpeas to the vibrant ambery red of the paprika.
2 cans of chickpeas, drained and rinsed
3 cloves roasted garlic
2 cloves fresh garlic
1-2 lemons, juiced
3 Tbs tahini
2 tsp smoked paprika
Salt and pepper to taste
Place all the above ingredients into a food processor or blender and pulse until combined the slowly add water until you have a smooth consistency.
Then place into a container or bowl, then top with sesame seeds, olive oil and more smoked paprika.
This hummus is best left for a day in the fridge so that the flavours are able to develop completely.