- 600g canned chickpeas, drained, rinsed
- 2 garlic cloves, crushed
- 100 ml olive oil
- 1 lemon, juiced
- 2 tablespoons tahini paste
- 1 teaspoon ground cumin
- Smoked paprika, to serve.
- Extra olive oil, for presentation
As the temperature starts to drop here in Australia and autumn sets in, those of you in the northern hemisphere will be gearing up for the coming season of sunshine and outdoor cooking.
Today I’m presenting this Hummus recipe, which is a delicious dip perfect for parties. I served mine with fresh bread here, however this also goes wonderful with grilled meats. Try my Sumac Lamb on the barbecue as a perfect compliment.
My kids love this dip, and they never would know they are eating chickpeas! Drizzle with olive oil to finish, otherwise it can get a little dry, and sprinkle with some smoked paprika.
Place all ingredients into a food processor (I have a mini-processor that fits to my stick blender which works great) and blend til it has a thick consistency. If dry add a little more lemon or oil. Taste and adjust accordingly.
Enjoy x x
Guest Contributor – Cassandra Mackay from This Is Wellbeing
I am thrilled to be a Guest Contributor to the 733blog and hope you enjoy my first post. I would love to hear from you either via this post or over on my blog This Is Wellbeing. You can connect with me via Facebook, Twitter, Pinterest or Google+