This recipe is for a lovely colourful dip with a satisfying salty and savoury balance. The hummus is best accompanied with a spicy onion stuffed Moroccan flatbread and a salad. Use an everyday extra virgin olive oil. It is important you chose one you have tasted and enjoyed before as the flavour of the oil is an important part of the hummus.
220g Cooked Chickpeas
¼ tsp Freshly ground black pepper
½ bulb Garlic
1 Garlic clove, crushed to a pulp with a pinch of salt
4 Piquillo Peppers
40-50 mls Extra virgin olive oil, plus a little extra for roasting the garlic
Malden Salt to taste
50g Pitted Nicoise or Kalamata Olives
Preheat Oven to 200C.
Drizzle a little olive oil over the ½ garlic bulb and loosely wrap in tin foil, put in the pre heated oven and roast until the flesh is soft.
Put the chickpeas, black pepper, crushed fresh garlic clove, piquillos, juice of the lemon, the 40mls of extra virgin olive oil and a very generous pinch of salt into a processor; using a serrated knife slice off the root end of the roasted garlic and squeeze the soft pulp in, process everything into a smooth-ish paste.
Drop in the olives and pulse it once, just long enough to incorporate and chop them a little.
Taste and adjust the seasoning if necessary, using salt, pepper, lemon juice or more extra virgin olive oil. It can be eaten immediately but as the flavours develop over 1 or 2 days it gets better.