Sunshine Hummus

Directions

1If using the jarred chick peas, scrape them out, along with all their gloop, into the bowl of a food processor fitted with the blade. Otherwise, with chick peas you’ve cooked yourself, add the chick peas and 2 tablespoons (for now) of the cooking liquid.

2Add the garlic, 1 teaspoon of the sea salt flakes (or ½ teaspoon of fine sea salt), the tahini, 3 tablespoons of lemon juice, the dried turmeric, sweet smoked paprika and ready-ground white pepper, and blitz until all-but smooth. Taste to see if you want to add the remainder of the salt and lemon juice (though do add even more of either if you feel it needs it). If you’re not using the jarred chick peas, you will probably need to add a little more of the chick-pea-cooking-liquid to make it a little more fluid. Add slowly, and blitz thoroughly to mix.

3Add the ice cubes and give a final long blitz until you have a lusciously smooth texture. If you want a little more rounded creaminess, do mix in the oil to taste.

MAKE AHEAD


1Can be made up to 3 days ahead. Cover and refrigerate as soon as possible and within 2 hours of making. Store in the fridge until needed.

FREEZE


1Can be frozen in an airtight container on the day of making. Can be frozen for up to 3 months. Thaw overnight in fridge and give a good stir or blitz in the processor before serving, as frozen hummus can separate a bit. Eat within 24 hours.