|Photo: Chunky hummus dip recipe|
This hummus dip tastes fantastic with vegetable sticks or even spread on small toasted breads.
800g canned chickpeas, rinsed, drained
1/4 cup (125ml) lemon juice (from about 3 lemons)
1/3 cup (80ml) olive oil
1 garlic clove, chopped
1 tbs tahini*
Vegetable or taro chips* and carrot sticks, to serve
Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.
* From health food shops and selected supermarkets.
delicious. - October 2005, Page 119
Recipe by Mandy Biffin