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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a tahini-free hommus for all of us who live in places its hard to get! Still a delicious dip and great with warm pita bread. Ingredients:
450g tin (in brine) chickpeas, rinsed and drained |
2 cloves garlic, crushed |
2 tbsp olive oil |
1 tbsp sunflower oil |
3 tbsp fresh lemon juice |
salt & pepper to taste |
1/2 tsp cayenne pepper |
1/4 tsp ground chillies |
2 tbsp chopped parsley |
Directions:
1. In the bowl of a food processor combine the chickpeas, garlic and olive oil. Process until almost smooth, scraping the sides as you go.
2. Add the sunflower oil, lemon juice, spices and parsley. Blend briefly, taste and season with salt and pepper.
3. Process until smooth, adding a little water if necessary.
4. *This is a recipe that is really easy to experiment with - if I have fresh chillies, I add them as well as the ground chilli (I like it a bit spicier!). Sometimes I only have coriander in the garden, so I use that in place of parsley, and if limes are on the tree, they replace the lemon... All I can say is taste as you blend until you find the mix that works well for you!
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