How to make hummus at home from scratch


You can make about four times the amount of hummus at home for the price of a tub in the supermarket.

Serves 4 as a dip


400g canned chickpeas, drained (reserve the liquid)
120ml extra-virgin olive oil plus a drizzle for garnish
1/2 teaspoon coriander seeds, toasted and freshly ground
1/2 teaspoon cumin seeds, toasted and freshly ground
Pinch of sea salt to taste
Squeeze of lemon juice

Toasted pine nutschopped flatleaf parsley and a spoon of peppery olive oil to garnish


Rinse the chickpeas and place in a blender with the olive oil. Add the coriander and cumin seeds and season to taste with salt. Add the lemon juice to brighten. Use a little of the liquid from the tin of chickpeas to loosen the hummus if you need to. Blend until very smooth. Sprinkle with pine nuts, parsley and drizzle with good olive oil.

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