1 tin chickpeas
1 garlic clove
1 tbsp unhulled tahini
juice of ½ lemon
¼ cup extra virgin olive oil
salt and pepper
Drain and rinse the tinned chickpeas thoroughly. Roast the garlic in a moderate oven for 10 minutes with the skin on. (Tip: This will give give a sweeter flavour but is not essential. Alternatively use raw garlic, crushing with a garlic crusher)
Peal the cooled garlic clove. Add garlic, drained chickpeas, tahini and lemon juice into a food processor. Blend on a high speed. Drizzle olive oil in slowly until it reaches desired consistency. Finally add salt and pepper to taste. The hummus will keep refrigerated for up to a week.
Enjoy with wholegrain breads, crackers or your favourite vegetable sticks.