hummus dip

Ingredients

  • 420g can chickpeas, liquid drained
  • 1 large lemon, juiced
  • 2 teaspoons crushed garlic
  • 1 tbsp olive oil
  • 1 heaped tbsp tahini
  • 2 tsp cumin
  • 1/4 cup water (or liquid from chickpea can)
  • pinch salt, optional

    Method

  1. Blend all ingredients together in a food processor or thermomix
  2. Adjust garlic, lemon juice and tahini to suit your taste buds

Note

Try making pink hummus by adding raw grated beetroot.

If you don’t have tahini, use 2 tablespoons of roasted sesame seeds (simply put sesame seeds on a baking tray and roast for 5 minutes)

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