Hummus with an Infusion of Tun

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Tinned chickpeas		1 (400g)
Tinned tuna in oil		1 (120g)
Olive oil		6 tbsp
Lemon juice		6 tbsp
Salt		1 tsp
Garlic		1/2 clove
Tahini		6 tbsp
Paprika powder		1/4 tsp
Cayenne pepper		as required
Italian parsley		as required

Method

Cook

10min

Keep 1 heaped tbsp of chickpeas aside for the garnish...

...and put all the remaining chickpeas and other ingredients (except the cayenne and parsley) into a blender. Mix until completely smooth.

Transfer to a serving dish, then scatter on top the whole chickpeas kept aside at Step 1.

Drizzle with some extra virgin olive oil (optional) and decorate with the cayenne pepper and Italian parsley.

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