Lip-smacking Hummus
Why buy it if you can make it? Hummus is a versatile and oh-so delicious chickpea dip made for hundreds of years in the Middle East. This creamy satisfying dip not only tastes great but fits perfectly into a healthy lifestyle. Packed with plant-based protein and fiber this slow-release carb dip is my number one, go-to snack when I am busy. Slap it on a seeded cracker or enjoy as a hearty dip for fresh veggies. This no-cook version, using canned chickpeas is and quick and easy: just put everything in your food processor and blend until smooth. I make a big batch on weekends for us to snack on during the week.
Ingredients
- 400 g chickpeas in water, drained
- 30 ml Tahini
- ½ Lemon's juice
- 60 ml cold water
- 2 tbsp olive oil
- 1 clove garlic finely chopped optional
- Salt to taste
- Cayenne pepper to taste
- Fresh coriander chopped
- Sweet paprika to taste
- ¼ tsp ground cumin to finish
Instructions
- Put a few chickpeas aside to use for garnish and add the rest to the bowl of your food processor.
- Add the lemon juice and tahini, 3 tbsp of cold water, salt, cayenne pepper, cumin and garlic and blend until smooth.
- Taste and adjust with more seasoning if you want and add more water if you want a smoother texture.
- Spoon into a bowl or spread on a plate using the back of your spoon to swirl the surface. Top with reserved chickpeas and olive oil and garnish with fresh thyme, or any other herb, and a sprinkle of paprika.