Roasted Garlic Hummus

As the Zohan would say "Hummus is the answer to every problem". It doesn't look like much, but it sure is tasty. Simple to make and packed with protein, it's my favourite dip ever.

Here's my take on a classic hummus. The roasted garlic adds a caramelly and mellow note to the dip, while the raw garlic gives it a little zing. Variations include additions of sundried tomato, black olives or even marinated artichokes.

Now for the hummus. You'll need:

• 1 can drained chickpeas, set the liquid aside
• 1/2 cup tahini (sesame paste) with some of its oil, optional
• 1/4 cup extra-virgin olive oil, plus oil for drizzling
• 3 tablespoons roasted garlic paste
• 2 cloves garlic, peeled
• 1 teaspoon ground paprika, plus a sprinkling for garnish 
• 1 teaspoon ground cumin
• Juice of 1 lemon, plus more as needed
• Salt and freshly ground black pepper to taste
• Sprigs of fresh parsley leaves for garnish

 Put everything except the parsley in a food processor and whizz. Add the chickpea liquid until you get a smooth puree. Taste and adjust the seasoning to your liking.

Spoon a heaping mound onto a pretty serving dish and make a well in the centre. Drizzle with olive oil, filling up the well and sprinkle on some paprika for colour. Top with a sprig of parsley and serve with flatbread, raw veggie sticks, crackers or chips.