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 |
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