Hummus recipes tend to use Tahini, but this simple alternative works just as well. Serve with breadsticks, toast or flatbreads.
Cooking Time: No cooking, just blending.
- 1 tin of 200g chickpeas, drained
- 2 tablespoons of lemon juice
- 40mls of olive oil
- 1 teaspoon of curry powder or cumin
- 1 clove of garlic or ½ teaspoon garlic powder
- Pinch of salt
Blend everything together in a food processor. Add more water if you like a thinner dip.
If you do not have a processor mash everything with a potato masher. It may be a chunkier texture this way.