Creamy Hummus Recipe

Creamy Hummus Dip

What you’ll need:

1 cup (200g) dried chickpeas, soaked in 3 cups water overnight, then drained. If you’re going for the quick option you’ll need 1 x 400gm can chickpeas and save 1/4 cup of the liquid. 

1 bay leaf (not needed if using canned chickpeas) 

1 cinnamon stick (not needed if using canned chickpeas)

1⁄2 cup lemon juice

1⁄2 cup hulled tahini

1 large or 2 small cloves garlic, finely chopped

1⁄4 cup olive oil

Pinch of Himalayan salt

Paprika, for garnish

1. Add chickpeas, bay leaf and cinnamon stick in a large saucepan with 2 litres water and bring to the boil

2. Reduce heat and simmer uncovered for 1 hour until chickpeas are soft.

3. Drain well and keep the cooking liquid aside.

4. Remove the bay leaf and cinnamon stick.

5. Process chickpeas, 1/4 cup of reserved cooking liquid, lemon juice, tahini, garlic and olive oil in a food processor, until smooth.

6. Season to taste with Himalayan salt and sprinkle over paprika when serving.

7. Serve with veggies & gluten free crackers.

Enjoy!

Photo by cleo stracuzza