A delicious dip great for serving with veggies as a colourful snack! Why not make this hummus dip for your next get together or for your kids school lunchbox?

?Serves:  6
Prep: 15mins Cook: 0mins

Ingredients

• 420g can chickpeas, liquid drained
• 1 large lemon, juiced
• 2 teaspoons crushed garlic
• 1 tablespoon olive oil
• 1 heaped tbsp tahini
• 2 teaspoon cumin
• ¼ cup water (or liquid from chickpea can)
• 1 pinch salt, optional

Method

1. Blend all ingredients together in a food processor or thermomix
2. Adjust garlic, lemon juice and tahini to suit your taste buds

Note

Try making pink hummus dip by adding raw grated beetroot.

If you don’t have tahini, use 2 tablespoons of roasted sesame seeds (simply put sesame seeds on a baking tray and roast for 5 minutes)