25 May Take a Dip
Hummus is one of the world’s most popular – and versatile – dips. The chickpea and tahini blend is a staple of Middle Eastern cuisine, and the earliest recorded recipes appear in Egyptian cookbooks that date back to as early as the 13th century.
While it may seem convenient to pick up a store-bought variety, hummus is actually very easy to make at home. The simplest versions contain only four or five ingredients, and far less additives and preservatives than you’ll find on a supermarket shelf. If you’re feeling more adventurous you can add mashed pumpkin, carrot or sweet potato for an exotic twist; for extra flavour, throw in a pinch of cumin or other spices.
Whether you’re taking a plate to a party, looking for a healthy spread to use on sandwiches and wraps, or just need something tasty to dip your carrot sticks into, this quick recipe is sure to impress.
- 400g can chickpeas, washed and drained
- 1/2 lemon, juiced
- 1 garlic clove, roughly chopped
- 2 tbsp olive oil
- 2 tbsp tahini (sesame) paste
Place all ingredients into a food processor and process until smooth (if necessary, add a little water to achieve the desired consistency). Store in an airtight container in the fridge for up to five days.