It’s been ages since I made this classic dip, I’d forgotten how simple to make and tasty it is. The secret is having the right size blender: not too big as you end up pushing the ingredients back down in the bowl to get properly blitzed; and not to small or you end up overflowing.
– put a tin of (cooked) chick peas and some garlic cloves (the number depends upon how garlicky you like your hummus) in the blender
– Add the juice of a lemon and some tahini (ground sesame paste, it can be found in most oriental markets)
– Start blending and add olive oil slowly until you obtain a smooth consistency
– Season with plenty of pepper
– Add a little cream or, better, fromage blank to lighten
– Decorate with sweet paprika and olive oil and serve as a dip with pitta bread