I can’t tell you the right way to spell hummus, but I can tell you the right way to eat it: shovelled into mouth with hands at speed.
- 1 large baking potato
- 1 can of chickpeas
- 1 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 clove garlic
- pinch salt and pepper
- your favourite salad mix! (I like baby spinach, alfalfa sprouts, spring onions and tomatoes)
Stop! Before you do anything pre-heat that oven, go! (I put mine to 200°c)
Phew, now take your HUGE potato and prick it all over with a fork or a knife. I generally injure myself at this point, try not to, a hand wound really slows down the rest of the food preparation.
Stick the pricked potato under the tap for a second to dampen all over then put it on a baking tray and cook for an hour, letting it get nice and crispy.
Put the chickpeas, vinegar, paste and garlic into a blender. I use a little Breville hand blender for this. Add a little water (a tbsp to begin with) and start to blend. You might need to add a little bit more water to get a smooth consistency, but don’t go crazy because watery hummus is no fun.
Pop the hummus inside your yummy baked potato, or beside it, or on a completely different plate in a different room with a different point of view, ooh and with lots of your favourite salad!
Put this hummus on everything. That is your top tip for today, you’re welcome!