Roasted Garlic and Smoked Paprika Houmous

I haven't made my own houmous in years, but decided to make some on a bit of a whim recently. Wow had I forgotten how much better it tastes home made! I used roasted garlic in this but if you can't be bothered, just grate fresh garlic directly into the houmous before blending.

Ingredients:

4 garlic cloves
1 x 400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp lemon juice
5 tbsp olive oil
1-2 tbsp water
smoked paprika, to taste
salt, to taste

Instructions:

1. To roast garlic, place unpeeled cloves in foil, cover with oil and salt, wrap, and roast for 20 - 30 mins in an oven  at 180 degrees C/350 degrees F/Gas Mark 4.

2. Add chickpeas, tahini, lemon juice, and olive oil to a blender. Remove the skin from the garlic and add. Blend until smooth.

3. Add 1-2 tbsp water to get the houmous to your preferred thickness. Add smoked paprika and salt to taste and blend for 30 seconds or so.

Sprinkle additional olive oil over the houmous and dust with paprika before serving.