A basic hummus recipe using chickpeas, tahini and garlic for an authentic dip packed with healthy fats and fibre to help keep you feel full.
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Ingredients
Method
1.Soak chickpeas in cold water overnight. Drain.
2.Place drained chickpeas in a large saucepan with plenty of water. Bring to a simmer over high heat; simmer, uncovered, for 1 hour or until tender. Drain, reserving ½ cup cooking water and ¼ cup whole chickpeas.
3.Process remaining chickpeas and reserved cooking water until smooth. Add garlic, tahini, juice and oil; process until combined.
4.Serve topped with reserved chickpeas, a little extra oil and pitta bread.
Use 800g (1½ pounds) canned chickpeas instead of dried; drain, reserving ½ cup liquid. Use only if needed to thin hummus.
Note
