I greatly enjoy making dips myself, as I then know exactly what ingredients go into them. Store bought Hummus can often be disguised as a healthy dip, but the huge quantities of oil and preservatives added to it can be very scary. In addition dips always taste so much better when they are made out of your own kitchen. This is one of my go-to dips when I have friends coming over or when I am asked to bring snacks somewhere.
Ingredients
- 400g tin of chickpeas, rinsed and drained
- 2 garlic cloves, crushed or finely chopped
- 1 teaspoon tahini paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- the juice of 1/2 a small lemon
- 2-3 tablespoons extra virgin olive oil
- Optional - 1 tablespoon fresh parsley, finely chopped, plus extra to serve
Preparation
1. Place all the ingredients except for the oil in a blender or food processor and blend/process for a few minutes or until all the ingredients are combined. You may need to stop the machine a few times to scrape the mixture from the sides so that it all mixes evenly. Slowly pour in the oil whilst the blender/processor stays on. If the hummus is not smooth in consistency after adding 2 tablespoons olive oil you may add a 3rd and/or add more lemon juice.
Serve the hummus alongside sliced raw vegetables, such as carrot, capsicum, celery, cucumber, zucchini, etc.
Serve the hummus alongside sliced raw vegetables, such as carrot, capsicum, celery, cucumber, zucchini, etc.
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