Spicy hummus

INGREDIENTS

• a 400g can of chickpeas
• 1 tbsp tahini
• juice from 1 lemon
• 2 tbsp water
• 1 clove of garlic
• 1 tbsp apple cider vinegar
• 1 tsp cayenne chilli pepper
• plenty of Himalayan salt
• some black pepper
• 2 tbsp olive oil and a little extra for drizzling
• 25g fresh coriander chopped

METHOD

Optional extra step:

Drain the chickpeas, rinse and and add to a bowl with water.

Add a teaspoon of bicarbonate of soda and allow to soak overnight.

Remove the skins from the chickpeas to allow for a smoother paste.

Add all the ingredients to a food processor except the oil and blend for a few minutes.

Slowly add the oil and continue to blend until smooth.

Serve in a bowl and drizzle with some olive oil, chopped coriander and a sprinkle of cayenne chilli pepper.

Eat spread on gluten-free crackers, oatcakes or with some vegetable crudités.

Storage:  Hummus keeps well in the fridge for up to four days.