Wednesday, 12 September 2007

Hummus (Chickpea Dip)


1 1/2 cups of cooked chickpeas
juice of 1 lemon
1 clove crushed garlic
2 tablespoons of tahini (sesame seed paste)
salt and white pepper to taste
small pinch of chilli powder
3 tablespoons of olive oil
(a little hot water if mixture is too thick)


Puree all ingredients in a food processor until thick and creamy.
If mixture is too thick add a little hot water.
Mixture will thicken slightly on standing.
Serve with fresh vegetables or toasted sliced lebanese bread.

To cook chickpeas.(organic Australian are best)
Soak the chickpeas overnight then drain off the soaking liquid
Add more water and simmer gently for about 1/2 an hour or until soft
Discard cooking liquid
Sprinkle with a little salt and olive oil
Use in dips, salads, vegetable dishes, curries, freeze to use later or sprinkle with chopped herbs or chilli powder and use as a snack.


Kate said...

Thanks for the hoummus, Maggie, it is one of our favourites.

Kath said...

I've made hummus before Maggie but not as good as yours. Your the queen of dips!

Anonymous said...

oh my god magster your dip is to die for. thankyou for your brilliant creativity love you xox
peace holmes