A tasty homemade dip, great with carrot and celery sticks.
Ingredients:
1 400g can chickpeas, drained & rinsed
120ml extra virgin olive oil
60ml water, plus additional if needed
2 tbsp lemon juice
1 tbsp tahini (sesame seed) paste
2 cloves garlic, chopped
1½ tsp salt, or more to taste
Method: Number of Servings 6 / Prep Time 15 minutes – Refrigeration Time 30 minutes
1. In a blender combine all ingredients and blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend. If needed blend in one tablespoon of water at a time to make the hummus creamy and smooth
2. Refrigerate for 30 minutes or up to overnight. Hummus will keep for several days stored airtight in the refrigerator
Nutritional Information Per Serving:
