I love hummus as a dip and this recipe is no exception. I top it with my own home made dukkah, the recipe is on the blog. Leftovers are great as a spread in wraps with lots of crunchy salad.
400g tin chickpeas, drained, liquid reserved
1 garlic clove
juice of 1 lemon
1 tablespoon tahini
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne powder
salt and pepper
2 tablespoon dukkah
Measure the reserved liquid from the chickpeas and add olive oil to it to make a volume of 160mls.
Pour this liquid into a food processor followed by the chickpeas, garlic, lemon juice, tahini, cumin, coriander, cayenne, salt and pepper.
Wizz to form a thick paste.
Spoon into your serving dish, drizzle over some more oil and then sprinkle over the dukkah.