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.
Hummus is very popular in our house, great to nibble on as a dip, spread in sandwiches or boxed up for school lunches.
250g dried chickpeas, around 575g cooked
2 garlic cloves
juice of 3 lemons
4 tablespoons tahini
1 tablespoon smoked paprika
2 carrots, peeled and grated
250mls olive oil
salt and pepper
Soak the chickpeas overnight, drain and pour into a large pan, add three times the quantity of water and bring to the boil. Simmer for one hour until cooked, it may take a little longer depending on your chickpeas.
Drain the chickpeas and allow to cool completely.
Combine all of the ingredients in a food processor and process to a smooth paste.
This dip might not have the wow factor in appearance but it’s an absolute knockout! I like to serve it along side some hummus with bread and carrot sticks for dipping.
Serves 6. Leftovers are great in salad of spread in wraps for a hit of flavour.
80g pistachio kernals
1 large garlic clove, roughly chopped
50g fresh coriander, leaves and stalks
125mls Greek yogurt
Process the nuts and garlic until roughly chopped.
Add the remaining ingredients and process again.
Try not to over process as it’s nice to see the green in the white rather than just a green dip!
Gosh I love this!
I quite happily have this for breakfast, lunch or dinner! The boys love a tub of this with crackers for school and I have been known to add a couple of spoonfuls to wraps and sandwiches to give them a little kick.
I do like to use dried chickpeas for this, infact, I always cook more than I need as they are so handy for throwing into salads and curries!
220g dried chickpeas, gives around 515g cooked chickpeas
2 tablespoons tahini
3 cloves garlic, crushed
4 lemons, juiced
175mls olive oil
salt to season
a little extra olive oil and paprika to serve
Soak the chickpeas over night in a large bowl of water.
Drain the chickpeas and pour them into a large pan, top up with triple the quantity of water.
Bring to the boil and simmer for 1 hour, they may take a little longer.
Drain the chickpeas and allow to cool.
Process all of the ingredients, check for seasoning.
Spoon into a serving dish, use the back of a spoon to make a swirl pattern.
Gently drizzle a little olive oil over the hummus and a couple of pinches of paprika.