Joelle has been asking me for my hummus recipe for ages, so when she came over on Sunday, we whipped up a batch together. Hummus has got to be one of the simplest & yummiest things to dip, spread and dollop. I love it spread thick on multi-grain toast, in sandwiches, on bread with grilled meats, with veges and crackers and bread dipped in it.. and um, straight off the spoon. 
a bowl of lovely magic paste
It’s super easy to make. I prefer to soak my dried chickpeas overnight and then drain, rinse, and give them a quick 30 min boil in lots of fresh water, until soft, before draining again for whizzing. The texture and taste are better, BUT sometimes you don’t know that you want hummus tomorrow, so you know, just drain and rinse a tin or two of chickpeas, whatever.
OK – do this in a food processor, a mortar and pestle, or hell, at a pinch – even in a pot with a potato masher: first, crush some garlic (I use about 6-7 cloves for a bag/2 tins of chickies) with a bit of salt, then chuck in the chickpeas, a good 3-4 tablespoons of tahini, a squeeze of a lemon or 2, a couple of spoonfuls of ground cumin, maybe some ground coriander and a hint of paprika, a slurp of olive oil, and whizz/pound/mash the crap out of it. Make it as smooth or chunky as you like, or as you can be bothered (especially if mashing!).
Done! Eat!
Get’s more garlic-y the longer he sits around. The garlic breath is worth it.
