Spicy hummus

Extra virgin olive oil is more medicine than food. Hummus is purely a delicious vehicle for olive oil consumption. So get your Mediterranean diet on track and eat hummus more regularly. I've included a recipe for cooking chickpeas if that is your preference, however, using canned is just as good.

Ingredients

400 g	Canned chickpeas (Main)
2	Garlic cloves, finely grated or minced
3 Tbsp	Lemon juice
1 Tbsp	Extra virgin olive oil
1 tsp	Harissa paste
½ tsp	Smoked paprika
4 Tbsp	Tahini
¼ tsp	Salt

Garnish

3 Tbsp	Extra virgin olive oil
1 pinch	Smoked paprika
3 Tbsp	Chorizo sausages, diced
3 Tbsp	Cucumbers, diced
1 Tbsp	Pomegranate pearls

Cooking your own chickpeas

180 g	Dried chickpeas (Main)
1 tsp	Baking soda

Directions

1. To make hummus, place chickpeas in a food processor. Add garlic, lemon juice, olive oil, harissa, smoked paprika, tahini and salt, then process until it reaches a smooth consistency. Spoon into a bowl.
2. For the garnish, combine olive oil and smoked paprika in a frying pan. Add chorizo and sauté over a medium to high temperature until slightly crispy, about 1 minute. Scatter over hummus along with diced cucumber and pomegranate arils. Serve with warm bread.
3. If cooking your own chickpeas, place chickpeas in a saucepan, cover with cold water and bring to the boil over a medium-high heat. Allow to simmer for 3 minutes, then strain and place in a large bowl. Sprinkle in baking powder, cover with cold water, and soak overnight at room temperature.
4. Strain chickpeas under cold water for 4–5 minutes. Transfer to a saucepan, cover with water and bring to a simmer over a medium heat for 1½ hours or until soft, ensuring chickpeas are covered with water whilst cooking. Strain and allow to cool.