BEST EVER PEPPER BERRY HUMMUS

Serves: 4 -6

Josh and I have been buying hummus for years so I felt a little silly when I realised how easy (and affordable) it is to make at home yourself!

Since then i’ve never looked back and while you can’t really stuff this recipe up, I have picked up a few tips over the years to make it even better.

In Turkey they eat Hummus almost with every meal and the best tip I got here was that it’s the order of how you process the ingredients that makes the difference. So, with that in mind here is our take on Hummus with, of course, our pepper berry making an important appearance!

I think I would honestly make this at least once a week at home and i normally make double the below recipe as i’ve found it can keep covered in the fridge for at least 3 -5 days!

Abby + Josh

INGREDIENTS

1 can chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini

1 small garlic clove, crushed

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground pepper berry for serving

METHOD:

Combine the lemon juice and tahini in a food processor and mix until you’ve created a whipped, creamy texture. It should be smooth and creamy.

Add the olive oil, crushed garlic, olive oil, cumin and a pinch of salt and then process for about 30 seconds.

Now time for the chickpeas. Drain the chickpeas first and then add 1/3 of the can to the food processor, mix and then the next 1/3 until you’ve gradually mixed it all into something that is thick, creamy and smooth. If you find there are still some lumps from chickpeas that haven’t mixed, add a tablespoon of water and mix as required until you get the desired consistency.

Serve the hummus with a beautiful swirl of olive oil and then a sprinkle of pepper berry as pictured.