|Photo: Chunky hummus dip recipe|
This hummus dip tastes fantastic with vegetable sticks or even spread on small toasted breads.
To Prep 0:05
MAKES 2 cups
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 tablespoon tahini*
Vegetable or taro chips* and carrot sticks, to serve
Step 1 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
Photography by Petrina Tinslay
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