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Hummus dip

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Total Time 10 minutes
Course Snack
Cuisine Mediterranean, Middle Eastern

Equipment

  • Blender or food processor

Ingredients
  

  • 400 g chickpeas - cooked or tinned rinse well
  • Juice of 1 large lemon or two limes
  • 1-2 tablespoons unhulled tahini
  • 1 teaspoon ground cumin
  • 1 large clove of garlic peeled
  • 2 tablespoons extra-virgin olive oil
  • 2-4 tablespoons water
  • Sea salt to taste
  • Pinch of black pepper
  • Paprika toasted pine nuts, cumin or sesame seeds for garnish (optional)

Instructions
 

  • Step 1. Place all ingredients in a blender or food processor.
  • Step 2. Blend until smooth. If your lemon juice is not enough – add a little water until you reach your desired consistency.
  • Step 3. Transfer to a bowl, dust with paprika and garnish with toasted pine nuts, cumin or sesame seeds, and a drizzle of olive oil!
  • Step 4. Keep any leftovers in a glass air tight container in the fridge and consume within 2-3 days.

Notes

*Note: if you like a bold garlic flavour, you can add an extra clove of garlic. I recommend starting with one, taste and adjust according to your liking. I recommend you do the same with the tahini paste. Start with one tablespoon, then add more if you like.