This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.
- chickpeas 400g tin rinsed and drained
- olive oil
- lemon 1 juiced
- pitta bread to serve
- tomatoes 2 chopped
- paprika to sprinkle
- spring onions 2 finely chopped
- STEP 1
- Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.