Sam's Silky Hummus

Sam does have his uses. One of them luckily for us, is making exceptional hummus. It's as smooth as velvet and full of those beautiful tangs of lemon, garlic & paprika.


Best: Devoured whilst it's still a little warm with toasted pitta bread. Dreamy.

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1 tin of chickpeas, drained and rinsed

3 tbsp tahini

Juice of 1 lemon

2-3 cloves of garlic, crushed

½ tsp paprika

1 tsp cumin

1 tsp baking powder

3-4 tbsp ice cold water



1 - Place chickpeas in a saucepan with approximately 700ml of water (it should come up about two inches above the chickpeas) and the baking powder

2 - Bring to boil, then simmer for 10-15 minutes until the chickpeas begin to fall apart and are easily broken up. Skim any foam off the top of the water

3 - Drain chickpeas and transfer to a food processor. Blend to a paste

4 - Add the tahini, garlic, cumin, paprika and lemon to the paste. Blend for five minutes whilst slowly adding 3 tbsp of ice cold water

5 - Season to taste and transfer to a bowl

6 - Sometimes we drizzle a little olive oil and sprinkle some zaatar or paprika on top.

7 - You’ll never go back to shop bought hummus after this deliciousness!