Hummus Dip

•420g can chickpeas, liquid drained
•1 large lemon, juiced
•2 teaspoons crushed garlic
•1 tbsp olive oil
•1 heaped tbsp tahini
•2 tsp cumin
•1/4 cup water (or liquid from chickpea can)
•pinch salt, optional

1.Blend all ingredients together in a food processor or thermomix
2.Adjust garlic, lemon juice and tahini to suit your taste buds

Note: Try making pink hummus by adding raw grated beetroot. If you don’t have tahini, use 2 tablespoons of roasted sesame seeds (simply put sesame seeds on a baking tray and roast for 5 minutes)
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