Want to make a fantastic starter that will blow everyone away? Try this smooth, healthy and incredibly delicious cinnamon hummus, made just the right spice blend to bring out the warmth of flavour perfectly.
If you’re using canned chickpeas, rinse and drain them, then go straight to the next section: 'Make the hummus'.
Put the dried chickpeas in a colander and rinse under cold water. Check for any off coloured chickpeas or stones and remove them as necessary.
Tip the chickpeas into a container with plenty of space - the chickpeas will triple in size during soaking. Fill the container with water then fit the lid and place in the fridge overnight.
In the morning, drain and rinse the chickpeas and tip into a clean saucepan. Cover with plenty of water, at least 5cm (2 inches) above the top level of the chickpeas - and bring to the boil. Reduce to a simmer for 2 hours. They won't look much different in size. Drain the cooked chickpeas and allow them to cool completely.
Make the cinnamon hummus
Put the tahini and lemon juice into the blender. Whizz to combine.
Add the oil. Blitz again, scraping down as necessary.
Add the chickpeas, cinnamon, cumin, paprika, salt, black pepper, fresh coriander, garlic and 2 tbsp of cold water.
Blend again, scraping and blitzing until your hummus is as smooth as possible. If your hummus is a still a little grainy or thicker than you like, add more water a teaspoon at a time until the ideal consistency is achieved. You can add up to a further 2 tbsp (6 tsp) of water.
Give you hummus a taste and add more cinnamon, salt or pepper at that stage, if you like.
Transfer your hummus to a serving dish. Garnish with olive oil, salt and pepper and a sprinkle of cinnamon.
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Notes
This recipe takes 10 minutes if using pre-cooked / canned chickpeas. If you wish to prepare the chickpeas yourself, you'll need to soak them overnight and then simmer for 2 hours.I prefer to use a small 'personal blender' for this because large blenders tend to toss the mixture to the sides, making it tricky to blend. In any case, be sure to scrape the sides of whatever blender you use regularly while making so that everything gets properly incorporated.Cinnamon hummus needs to be drizzled with olive oil, covered well and stored in the fridge to keep it fresh. It will keep for up to 5 days.