Serve this fresh and tasty dip with crunchy vegetables such as cucumbers, carrots and capsicum – the more colourful the better. For an easy summer lunch or dinner, spread hummus on sandwiches or rolls, and top with sliced capsicum or tomato. So good!
Equipment
- measuring cup and spoon
- chopping board
- colander
- jug
- 1 small knife
- citrus juicer
- food processor
Ingredients
- 2 x 400g tins of chickpeas (no added salt), drained, liquid reserved
- 1 tsp ground cumin
- ¼ cup olive oil
- 2 garlic cloves, peeled and finely chopped
- Juice of a lemon
What to do
- Add the drained chickpeas and cumin to the food processor.
- Process for 30 seconds, then add the olive oil, garlic and lemon juice.
- Add a little of the reserved chickpea liquid and blend again to make a soft purée.
- Season to taste (optional).
- Serve with fresh, colourful veggies.