Paprika hummus

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  • Serves: 4

  • Prep time:

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  • Skill level: Easy peasy

  • Costs: Cheap as chips

This chickpea dip is so quick and easy to make at home and the homemade stuff tastes so much nicer than shop-bought. It's cheap, filling and tasty, and takes no time at all if you use tinned chickpeas which are ready-cooked. You can adjust the lemon, tahini and garlic to suit your own tastes, and serve with pitta bread, carrot sticks, in a sandwich, or with crisps as a starter.


  • 200g canned chickpeas (drained weight)
  • 3 cloves garlic
  • 1 lemon
  • 1tbsp tahini paste
  • 1tbsp olive oil
  • 1tbsp water

Chickpeas are good source of protein.


  1. Peel the garlic. Drain the chickpeas and rinse them well.
  2. Put garlic, chickpeas, tahini, oil, water and the juice of half the lemon in a food processor, and blend to a rough paste.
  3. Alternatively, put all the ingredients in a big bowl and blend with a hand blender.
  4. Taste, and add a little more oil, water, tahini or lemon, to taste.
  5. Sprinkle with paprika, if you like, and serve with warm pitta bread.

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