Homemade hummus
Hummus is very good for you - as long as you don't eat too much of it! Here's Tonia's recipe for the dip, which you can jazz up with spices and herbs and eat with fresh carrot, celery and other crudites.
Ingredients:
1 can chickpeas (drained and water reserved)3 tbsp tahini pasteJuice 2 lemons1 tbsp olive oil5 cloves garlicPinch of salt
For the garnish:
Olive oilFreshly chopped parsleyPinch of paprika
Method:
Simply drain the chickpeas reserving some brine, and rinse under running water. Transfer to a large bowl.
Blend the chickpeas with a hand held blender or a food processor for a fine texture, or mash by hand for a coarser texture of dip
In a separate bowl mix together the tahini, lemon juice, the reserved chickpea water and garlic to a runny consistency
Mix thoroughly into the chickpeas. Season, to taste, with a pinch of salt. Adjust the consistency and taste, to suit, with either extra lemon juice or chickpea brine.
Cover and chill until required. (NB chill for several hours for the flavours to really infuse!)
Serve garnished with a small drizzle of olive oil and sprinkled with chopped parsley and a pinch of paprika. Eat with crudites.