THE STAPLE VEGGIE HUMUS

I decided to invite my Dad round for dinner on Fathers day. Soon after inviting him I realised that I couldn't cook any weekday meal as this was my way of thanking my Dad for being so awesome....
For me my favourite type of dining is a meal that you can share with friends and family so a Mezze was the perfect choice. I like to get my multi-coloured blanket out chuck some cushions on the floor and pretend that I'm on holiday.

One of the staples of this meal and often the first to go is humus. I eat humus almost every day. There is pretty much nothing that i wont put humus on. Its great not only as a dip but instead of mayo on salads and sandwiches. Home made humus tastes so much better than shop bought. Once you make this there is no going back but the lucky thing is its quick and easy to make.

INGREDIENTS

1 200g can of cooked chickpeas

2 Tablespoons of tahini paste

2 large cloves of garlic crushed

3 tablespoons of extra virgin olive oil

A pinch of salt

half a teaspoon of ground cumin

3 Green olives for decoration (optional)

Half a teaspoon of smoked paprika


METHOD

• Drain the chick peas from the water in the tin and put them in a food processor with the tahini, garlic, salt and olive oil.

• Blitz the mixture until it is smooth. You can also add a little water or more oil if the mixture is too thick

• Pour the mixture into a serving dish and stir in the ground cumin

• For decoration add the olives a dusting of smoked paprika for a touch of colour

This is great served with toasted pitta breads for sharing. Keep an eye on the blog for more mezze recipes coming soon.