MIXED HERB HUMMUS DIP
In the past I never bought a tub of ready made hummus from the supermarket. Mum taught me never buy anything that you can make quickly and easily at home, so hummus was one of those dips we rarely bought. Even though I have found a ready made hummus that I really love, I find that my own version is still my favourite. It is light, fresh and very flavoursome. My kids love it which is always a bonus, and best of all it stays in the fridge fresh for over a week (even though it never lasts that long). The great thing about making hummus is that you get all the nutritional health benefits while eating a delicious, versatile spread. Hummus which contains chickpeas, is high in fibre, protein and calcium and is a fantastic substitute for unhealthy sauces and dips. I hope you enjoy my version and I know you’ll be smiling when you realise my recipe is so easy and fast to create. Here I’ve served it with fresh vegetables and crackers. It’s a wonderful platter for entertaining guest or if you have a busy Monday like I do, its a great dinner to share as well. Enjoy x.
400g can organic chickpeas
1/2 cup parsley
1/4 cup chives
1//4 cup dill
1/2 cup / 150ml extra virgin olive oil (plus extra to drizzle)
1/3 cup freshly squeezed lemon juice (extra may be needed)
2 whole garlic cloves
2 tbs tahini
2 tbs water
1 tsp sea salt
1/2 tsp cumin powder
1/4 tsp cayenne pepper
Rinse and drain chickpeas and prepare all other ingredients.
Add all ingredients to food processor and blitz until smooth.
If hummus is too thick, add a tablespoon of lemon juice at a time until consistency is smoother.
Place hummus on platter or in bowl and drizzle olive oil and scatter some herbs over it. Serve with ORGRAN Quinoa Wafers and Vegetable Sticks.
Will keep in the fridge in air tight container for a week.