Recipe courtesy of Grow Happy, Cook Happy, Be Happy by Bryony Hill 

Homemade hummus salad plate

Homemade hummus salad plate


400g (14oz) can chickpeas, rinsed thoroughly and drained

1–2 garlic cloves, peeled

1 tbsp tahini

juice of 1 lemon

2 tbsp olive oil, plus extra to drizzle

salt and ground black pepper

smoked paprika to sprinkle


Put the chickpeas, garlic, tahini, lemon juice and olive oil into a mini blender and blitz until smooth. Taste and season accordingly. You might need to slacken it with a little cold water. Transfer the hummus to a serving dish, then drizzle a little more olive oil and dust some paprika through a fine sieve. Serve with a simple salad, such as the one in the picture of radishes, lettuce and beetroot and some warmed pitta bread.

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