Method
- Drain and tip the chickpeas into a food processor.
- Add the garlic, the tahini, the olive oil, and a good squeeze of lemon juice.
- Season with a pinch of sea salt, then pop the lid on and blitz.
- Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
- Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serving Suggestion: Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
All credit for this recipe goes to Jamie Oliver and the original source can be found here.
