This creamy chickpea and garlic dip is quick and easy to prepare. We prefer to make it a day in advance to allow the flavours to develop.
Hummus is delicious served with pita bread crisps, crudités or corn chips, or used as a spread on sandwiches or wraps. To garnish, sprinkle the dip with paprika, cumin, chilli or chopped parsley or drizzle with olive oil.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
400g can chickpeas, drained
1/4 to 1/2 teaspoon salt, to taste
1 medium cloves garlic, peeled
40ml (2 tablespoons) lemon juice
40ml (2 tablespoons) oil
40ml (2 tablespoons) tahini
50ml (2 1/2 tablespoons) water
Place all ingredients in a food processor and process on high speed until the ingredients are combined. Stop the machine and use a spatula to scrape down the side and base of the bowl. Process again until dip is smooth. © exclusivelyfood.com.au
Store dip in an airtight container in the refrigerator.
Pita Bread Crisps
Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Using scissors or a knife, cut pita bread (or other flatbread) into bite sized triangles. Place bread triangles on a baking tray and bake for about 4 minutes, until crisp. Allow to cool, then store in an airtight container until required. © www.exclusivelyfood.com.au