Thursday, 17 February 2011


I love hummus and there is nothing yummier than this recipe.  It's quick and easy and works out sooooo much cheaper than going to buy it.  I keep it in the fridge and it's a great go to party dip or put into chicken wraps.  The uses are endless.  Tahini is a sesame paste and you can buy it in your local supermarket or health food shop.  BTW, Andrea believes that this should be part of a major food group.


1 tin chickpeas
1/4 tsp cumin
2 tbsp tahini. 
3 cloves garlic 
2 tablespoons lemon juice. 
1 tsp Salt
1/4 cup vegetable oil


In a pot warm the chickpeas and liquid from the tin with the cumin.  Once warm, drain the chickpeas reserving 2 tablespoons of the liquid and put chickpeas and liquid into a food processor or blender. Place all the remaining ingredients in a blender or food processor and blend until smooth.  Adjust the seasoning to taste. Allow to cool and place into airtight container and refrigerate. 

When serving as a dip, make a well in the middle of the hummus and drizzle Extra Virgin Olive Oil and add some toasted pine nuts.