Thursday 5 April 2012

Hummus Dip or Spread

This easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta bread. If you want to make a spread to use instead of butter or margerine, include all the chickpeas and leave out the cumin, water and paprika.

Ingredients:
200g canned chickpeas
30ml lemon juice or more
2 garlic cloves, crushed
5ml ground cumin
Salt
100ml tahini (sesame seed paste) optional
60ml water
10-15ml extra virgin olive oil
5ml paprika

Method:
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, water and extra virgin olive oil in a food processor, and blend to a creamy purée.

Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Scatter with the reserved chickpeas.

Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

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