You will need:
2 x 400g tins chickpeas, drained
2 large pinches of dried chilli flakes
1 roughly chopped fat garlic clove
1tsp ground cumin
1/4tsp paprika
40g (1.5 oz) tahini
Juice of one lemon
175ml (6floz) olive oil
Food processor, spatula
1. Put chickpeas into a food processor with chilli flakes, garlic, cumin and paprika and tahini. Whiz until fairly smooth.
2. Release mixture from sides and squeeze in lemon juice and season with salt and pepper. Put the lid back on and whiz again, gradually trickling in olive oil and a splash of water.
3. The hummus should be smooth, but not runny, in consistency. Add more oil and water if needed. Check the seasoning before serving.
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
