Friday, 2 November 2012


This is a quick and super easy dip, I use organic tinned chickpeas as I think they have a nice texture and clean taste plus they have already been cooked. You can cook your own chickpeas if you prefer. This is my don't want to cook just want to roll up on the sofa nibble and dip food :)

  • 1 200 grams / 7 oz can of chickpeas 
  • 3-4 tablespoons lemon juice (depending on taste)
  • 2 tablespoons tahini
  • tablespoons water 
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil 
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
Drain chickpea  and rinse, combine the chickpeas, 2 tablespoon lemon juice, tahini, garlic, salt and water in a food processor, and blend until creamy.
Add more lemon juice, garlic and salt to taste. 
Serve in a large bowl (or small individual bowls) smoothing hummus with the back of a spoon and create a shallow well in the centre. Drizzle with olive oil (use your good extra virgin olive oil) and a sprinkling of the paprika.

Use as a dip for vegetables (great with raw carrots, cucumbers, tomatoes and baby corn) or delicious with warm or toasted pita bread. Great to share with friends.
Cover and refrigerate any left over hummus use as soon as possible.
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