Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
HUMMUS is as popular as ever, and I know that there are a wide variety available in the supermarket, but really it is so easy to make. You will need to buy Tahini paste, which is widely available now, and you can pick up a jar either in the supermarket or in an ethnic food store.
Some interesting flavours to add to the food processor are chilli, lemon or red pepper. But any kind of flavour will work well as the hummus will lend its taste to a variety of ingredients and will still taste great
400g tin chickpeas
2 garlic cloves
2 tbsp. tahini
60ml olive oil
Juice of 1 lemon
½ tsp. ground cumin
½ tsp. paprika
½ tsp. chilli powder
½ tsp. ras el hanout flavouring
Salt and pepper
Rinse the chickpeas and place them in a food processor, keeping 1 tablespoon aside and then add with the garlic cloves, tahini paste, ground cumin, chilli powder and ras el hanout and a pinch of salt and pepper. Process until you have a smooth paste. Switch off and using a spatula, scrape down the sides of the bowl, and then whizz again on a slow speed.
With the food processor still running, slowly pour in the oil through the spout, followed by the lemon juice. If the hummus is too thick at this point, add a tablespoon of cold water and blitz further. Taste for seasoning and add more salt and pepper if needed.
Spoon the hummus into a serving dish and drizzle with extra olive oil and scatter with the reserved chickpeas, and then sprinkle with the paprika and some chopped flat leaf parsley.