Easy Hommus Dip
I can never make a hommus dip like my mum, but I definitely do try! Please enjoy this easy and authentic recipe. Let every mouthful take you to the streets of the beautiful Beirut.
PREPARATION: 5 minutes
800g canned chickpeas
3 garlic cloves
4 tablespoons tahini
juice of 2 lemons
2 teaspoons sea salt
extra virgin olive oil, for drizzling
Reserve ¼ cup of the chickpea-can juices, and drain and rinse the chickpeas.
Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes.
Add the reserved can juices, followed by half the lemon juice and the sea salt, and process until smooth.
You can add additional lemon juice or salt to taste.
Scrape the hummus into a dish, drizzle generously with olive oil, and decorate with fresh mint leaves.
Enjoy with wholegrain crackers or carrot and celery sticks.
Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian/Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.