Homemade hummus is so much better than store-bought – and it’s really simple. Hummus is great as a dip when you entertain, on top of a crusty bread for a snack or inside a pita bread with cucumber and tomatoes for a light lunch

Preparation time: 15 minutes

What you need:

1 can (15oz/400g) chickpeas or 1 ½ cups (250 g) cooked chickpeas

2 medium lemons, juiced (do not substitute with bottled lemon juice!)

¼ cup (60g) well-stirred tahini (sesame paste)

1 garlic clove, minced

3-4 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon paprika powder

Salt & pepper to taste

¼ teaspoon chili powder (optional, use more if you like it spicy)

3-4 tablespoons water (more depending on the consistency of your hummus)

How to do it:

In the bowl, combine the tahini, lemon juice and olive oil

Add the minced garlic, cumin, chili, ½ teaspoon salt and some fresh pepper

Rinse the chickpeas and add half to the bowl. I usually use a handheld blender to puree the chickpeas and mix everything. You can also use a food processor or even a regular potato masher. Add the second half of chickpeas once the first half is smooth. If you use a food processor or handheld blender, this just takes a few minutes. Make sure you scrape sides and bottom of the bowl.

Add some water if the hummus is too thick. You can add as much water as you like to get to your desired consistency and smoothness.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika on top.

Enjoy!

Note: You can store homemade hummus in the fridge for up to one week.