- 200g dried chickpeas, soaked in plenty of cold water with 1 tsp Adonis bicarbonate of soda (or 400g net weight ready-cooked chickpeas, from tins or glass jars)
- 100 ml tahini
- Juice of 1 ½ lemons, or to taste
- 1 clove garlic, crushed (or ¼ tsp Adonis garlic powder)
- Fine sea salt
- Adonis sweet paprika
- 1tbsp chopped flat-leaf parsley
- Extra virgin olive oil for garnish
Drain and rinse the cooked chickpeas (or canned or jarred) put in the food processor. Add the tahini, lemon juice and garlic and process until very smooth.
Transfer to a mixing bowl. Add salt to taste. Mix well. If the hummus is too thick, thin it by adding a little water, or lemon juice, if it is not already tart. Taste and adjust the seasoning.
Spoon the hummus into a shallow serving platter and with the back of a spoon spread it across the dish, raising it slightly around the edges and in the center, so that you have a shallow groove in between. Sprinkle a little Adonis paprika over the raised edges. Heap the chopped parsley in the center and drizzle a little olive oil in the groove. Serve with pita bread.