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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
