Hummus dip
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.