Hummus

During Lent, we avoid meat on Fridays but after several weeks of alternating fish and pizza margheritas, I decided to make hummus and pita chips for a change. It's a welcome alternative to a salad and is a wonderful fiber-filled snack.

Hummus (serves 4 as a snack)

• 1 225 gram can of chickpeas
• 2 cloves garlic, peeled
• juice from 1 lemon or to taste
• 6 Tbsp. Tahini (sesame paste)
• 3 Tbsp. olive oil
• paprika or cayenne pepper
• freshly ground black pepper
• salt
• olive oil for drizzling


• Pita bread, split in the middle and quartered
  
  
• Place the sliced pita triangles on a baking sheet. Drizzle with olive oil and bake in a 220C oven for 20 minutes.
• Drain the chickpeas and save 1/2 cup of the liquid. Put the chickpeas in a food processor with the liquid and whiz until it makes a smooth paste.
• Add the tahini, lemon juice, olive oil and garlic. Process until very smooth.
• Season with salt and pepper and cayenne or paprika.
• Scoop into a bowl and flatten out with a spatula.
• Drizzle with olive oil and sprinkle with a bit more paprika or cayenne.
• Serve with the crispy pita chips or with warm pita bread.