 | Hummus is an ideal vegetarian addition to meals, sandwiches, appetiser plates and for snacks. This hummus teams really well with avocado and sliced cooked beetroot. You can also serve it with vegetable sticks or rice crackers as a dip. |
Ingredients1 x 400g can chickpeas, rinsed, drained 2 tbsp tahini (sesame paste) 2 tbsp fresh lemon juice 2 tbsp water 2 tbsp extra virgin olive oil 1 tsp ground coriander 1/2 tsp ground cumin 1 small garlic clove, crushed Sea salt & freshly ground black pepper Extra virgin olive oil, for garnish Toasted sesame seeds, for garnish Basil leaves, for garnish | Method1 Place chickpeas, tahini, juice, water, oil, coriander, cumin and garlic into the bowl of a food processor. 2 Process until a smooth paste, adding extra lemon juice or water if needed. Season well with salt and pepper. 3 Transfer the mixture to a shallow bowl. Drizzle with olive oil, sprinkle with sesame seeds and garnish with basil. Makes about 1 cup Hummus will keep in the fridge for up to 4 days. You can freeze it in smaller portions for up to 1 month if you like. Thaw in the refrigerator and stir well before using. Copyright © Jan Purser |
RSS Feed