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How to make hummus

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A batch of home made hummus in the fridge will find itself being spread on everything from sandwiches to crudites to chips. It's easy to make and great to have lying around (though it never lasts long), it's both healthy and tasty. Make it once and you'll never go back to the grocery store plastic tub.
What you'll need: 
2 small (400g-ish) cans of chickpeas, drained and rinsed well
juice of 1 lemon
3 tbsp tahini paste
zest of 1/2 a lemon
1 clove garlic, finely grated
1 tsp crushed cumin seeds
salt and pepper to taste
1/3 cup olive oil
1/4 cup chopped flat leaf parsley
Add all the ingredients except oil and parsley to a food processor and pulse until it is finely chopped, but not completely pureed to mush. If you don't own a food processor you can do this step in a large bowl with a potato masher, just make sure that your lemon zest and garlic are very fine before you add them.
While blending, slowly drizzle in olive oil. If it seems too dry add water one tablespoonful at a time.
Mix in the chopped parsley by hand (so it doesn't turn everything green!). Leave for one hour for the flavours to marry before eating.
You can keep your hummus in the fridge for several days in an airtight container.
Try adding different flavours to the basic recipe, such as roasted red peppers, artichokes, fresh dill or cilantro. The possibilities are limitless, so do experiment.
You can top your hummus with chopped cucumbers, olives, tomato, even with fried, spiced lamb (amazing).


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