I enjoy making dips. Often they need little work, are always appreciated by those who devour them. Also quite simply a home-made dip, simply cannot compare to anything purchased at a supermarket.
Hummus is so simple, I’ve committed the process to memory. I quickly made this up when baking a herb and garlic foccacia!
You may remember Alex, has previously made the Peanut Butter Hummus but alas, with a close family member allergic to peanuts, I’ve only ever enjoyed it at Alex’s house!
I do have to admit though, as much as Alex’s hummus is delicious, I prefer the tahini!
The verdict however, is left with you, so please let us know which you prefer!
- 400g can of chickpeas, drained and rinsed
- 1 garlic clove
- Ground Cumin
- 1-2 tablespoons tahini
- 2 tablespoons olive oil
- Lemon juice
Drain and rinse the chickpeas. Place them in a food processor. Add a crushed garlic clove, 1 teaspoon of cumin, 1 tablespoon of tahnini and 1 tablespoon of olive oil and 1 teaspoon of lemon juice.Pulse until you reach your desired consistency. Add additional cumin, tahini, olive oil, salt, pepper and lemon juice to taste.