Ingredients

• 1½ cups dried Chickpeas or (2 cans approx 3 cups)
• 1½ lemons
• 3 garlic cloves
• 3 tbsp tahini
• salt
• 3 tbsp Greek yogurt
• ½ -1tsp cayenne pepper
• ½ tsp smoked paprika
• approx ½ cup extra virgin olive oil
• Parsley leaves (optional)

Steps

• Step 1

  If using dried chickpeas, you will need to soak them overnight. Empty 1½ cups of chickpeas in a container, fill two or three inches above surface and refrigerate overnight.

• Step 2

  The next day, drain the liquid, place chickpeas in a pot, cover with water over medium heat and bring to a gentle simmer. Turn heat to low once simmering and cook for 90 minutes.

• Step 3

  Once cooked, drain the water and refresh the chickpeas until cold.

• Step 4

  To make the hummus, use either cooked chickpeas or chickpeas in a can. If using cans, drain the liquid first. Add either chickpeas to a food processor along with the squeeze of 1½ lemons, tahini, garlic, cayenne pepper (half teaspoon or use 1 whole one if you like it spicy), Greek yogurt and three quarterst of the olive oil (keep a little drizzle for end). Blitz in food processor for approx one minute. You want a fine and fluffy mix.

• Step 5

  Spoon onto a serving plate, drizzle with olive oil and sprinkle smoked paprika. Scatter a few cooked chickpeas for garnish and a leaf of parsley.

Little Tips

You can add a touch of cumin to the mix for extra flavour.

Serve with Lebanese bread or raw cut vegetables, such as cucumber, carrot, celery etc.