CREAMY DREAMY HUMMUS
It must be some secret child code that they will eat foods they don’t normally eat as long as they can take part in the preparation, because little hands kept scooping this creamy deliciousness up faster than we could spoon it out!
Hummus is so versatile, far beyond just an ordinary ‘dip’. Spread it on toast, in sandwiches, with vegetable crudités, or crackers. Stir it through curries, soups, rice, and on steamed veg. Once you make your own, you won’t want to go back to store bought ever again!
Creamy Dreamy Hummus
1 400g can of Chickpeas, drained and rinsed
¼ cup of Tahini at room temperature
Juice of one Lemon
2 cloves of Crushed Garlic
2 tbsp Olive Oil
1 tsp Ground Cumin
Salt to taste
Smoked Paprika to serve
Add the 400g drained and rinsed chickpeas, 1/4 cup room temperature tahini, juice of 1 lemon, 2 cloves crushed garlic, 2 tbsp olive oil, and 1 tsp cumin to a food processor. Blitz on high speed until smooth and creamy. Stop the mixer and add salt to taste. Turn the blender back on and blend until combined.
Sprinkle hummus with smoked paprika and serve with bread, crackers, vegetable sticks, or whatever you fancy!