Hummus 2

4ozs 125g chickpeas, soaked and cooked
1 clove garlic, crushed
1 Tblsp olive oil
2 tsp tahini
3 Tblsp lemon juice
salt and pepper
1Tblsp olive oil
1 tsp red paprika
1 lemon cut into wedges
Drain chickpeas, reserving the fluid. Liquidise chickpeas with garlic, oil, tahini, lemon juice and enough drained liquid to puree. Season.
Divide between 4 flat plates, spreading out the hummus to a depth of 1/2 inch 2 cms. Indent tops lightly with the prongs of a fork. Pour over a little olive oil sprinkle with paprika and garnish with lemon wedges.
Serve with warm pitta bread.
It freezes well.Can be served as a hors-d’oeuvre, or a starter for 4 people, or with a vegetable casserole.

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