This is the original recipe I used to use in New Zealand. I have tried many others but I always come back to this one. I don’t know where it came from so sorry I can’t give credit to the author.
2 small Tins Chickpeas, drained (reserve the brine) or equivalent dried, soaked and cooked (reserve the cooking water)
2 Cloves Garlic, crushed
2 Tablespoons Tahini
Juice of 1 Lemon
2TB Olive Oil
½ teaspoon Cayenne
1 teaspoon Paprika
½ teaspoon Salt/Kelp
Brine/Cooking Water of Chickpeas as required
Add all ingredients except the brine/cooking water to a blender. Add a little brine/cooking water and whizz up. Add more brine/cooking water to get the consistency you want. You may want to add more lemon juice, olive oil and spice to your taste.
If you are cooking the chickpeas from dried use this tip from Rose Elliot’s “Fast, Fresh and Fabulous” -, “It’s easy to convert a recipe from dried beans and vice versa: 115g (4oz) dried beans is equivalent to a 425g can of beans, which, when drained, weighs about 300g(10 oz).” So for this recipe – you will need 130g (8oz) chickpeas.
Roasted Red Pepper Hummus
Want to make this a red pepper hummus? Add 1/2 cup to 1 cup (depending on how strong you want the flavour) of roasted red peppers to the ingredients in the blender. You may also want to add a little more tahini. For instructions on how to roast the peppers see my post on the roasted red pepper and caper salad.