This recipe for classic hummus is so much more than a dip. Try it in a sandwich instead of mayonnaise or salad cream and it works just as well in a toastie. Hummus also adds flavour to a salad or as a topping on a baked potato. Made in minutes in the Dualit Hand Blender.

Shopping List

• 1 can chickpeas, drained
• 1-2 cloves of garlic
• Juice of a lemon
• 1 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt
• Fresh coriander (optional)

Method

1. Pour the chickpeas into the chopper bowl with the garlic, tahini, paprika, cumin and most of the lemon juice and blend at top speed.
2. While blending, pour in a little olive oil through the feed tube and keep blending until the mixture is smooth. Add a tablespoon or two of water if the hummus is a little too thick. Add salt to taste and more lemon juice if required.
3. Serve with toasted wholemeal bread, pitta bread, cos lettuce spears, tomato wedges and cucumber sticks, in a sandwich or with a salad. Garnish with coriander leaves, if desired.

The hummus will keep for around five days when stored in an airtight container in the fridge.

TOP TIP: For extra flavour, roast the garlic cloves for around ten minutes before adding to the chopping bowl.