Serves 4

660g jar chickpeas (425g net weight)
100ml tahini
Juice of 1 ½ lemons, or to taste
1 garlic clove, peeled and crushed

For the garnish
Sweet paprika
Extra virgin olive oil
1 tbsp chopped flat-leaf parsley (optional)

Drain the chickpeas, rinse well and dry thoroughly. Put them in a food processor with the tahini and lemon juice and process until very smooth. Transfer to a bowl.

Add the garlic and salt to taste, mixing well. If the hommos is too thick, add a little more lemon juice, or water if the flavour is already tart enough. Taste and adjust the seasoning.

Spoon the hommos into a shallow serving dish. With the back of a spoon, spread it across the dish, raising it slightly at the edges and the centre, so that you have a shallow groove in between. Sprinkle a little paprika over the raised edges and drizzle a little olive oil in the groove. Sprinkle the parsley in the centre, if using. Serve with pitta or marqûq bread.

From Modern Mezze by Anissa Helou, Quadrille

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