Hummus is a wonderful spread for sandwiches, crackers, wraps, and dips. We use it as a healthy alternative to butter. Made from chickpeas, or garbanzo beans as they are often called, it is easy to make and keeps for several days in the refrigerator.

For ease of use, we use canned chickpeas, but feel free to cook your own from the directions at the end of this recipe. Remember to reserve some of the liquid when you drain the chickpeas as you need this for the recipe.

You will need:

• 2 cups cooked chickpeas – we use canned
• juice of two lemons
• ½ cup tahini
• 3 cloves of garlic
• ¼ cup parsley (optional)
• freshly ground salt and pepper
• ¼ cup of liquid from the chickpeas
• ½ tsp paprika.

Method:

Wash and drain the chickpeas, remembering to reserve some of the liquid.

Blend chickpeas in a food processor until smooth.

Add remaining ingredients and pulse until blended.

Serve with vegetable stick or use as a spread on bread or crackers.

How Do You… Cook Chickpeas

Firstly follow the directions on the package. Usually this involves soaking the chickpeas for at least twelve hours in a bowl of cold water. Then rinse under running water, discarding any discolored peas.

Bring a large saucepan of filtered water to the boil and add the chickpeas

Cook at a rolling boil for one to two hours in a large pan full of filtered water until they are tender but not mushy. The cooking time will depend on the size of the beans.

Rinse under cold water and drain.

Chickpeas will double in size during this process so add plenty of water at both the soaking and cooking stages.