This dip is one of the most widely recognised of all Middle Eastern dishes.
It tastes brilliant with warm pitta bread and sticks of carrot, cucumber, celery and sweet pepper.
SERVES 4
PREP TIME 10 MINS
COOK TIME 0 MINS
Equipment:
Blender or food processor
Recipe Ingredients:
| 400 g chickpeas |
| 3 tbsp tahini |
| 3 juice of lemons |
| 3 garlic cloves, chopped |
| 1/2 tsp salt |
| Pimentón, for sprinkling |
| Olive oil, to drizzle |
Recipe Methods:
| 1 Drain and rinse the chickpeas, reserving 4-6 tablespoons of the liquid from the can. Place the chickpeas in a blender or food processor with 3 tablespoons of liquid. |
| 2 Add the tahini, lemon juice and garlic, then blend until smooth. Add more liquid from the can, if required. |
| 3 Season to taste with salt. Transfer the hummus to a small bowl, sprinkle with paprika and drizzle with oil. Serve. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 91.62 g | Fibre : 35.76 g |
| Iron : 15.47 mg | Sugar : 22.14 g |
| Calcium : 308.82 mg | Sodium : 1341.24 mg |
| Potassium : 1656.14 mg | Calories: 1473.21 kcal |
| Protein : 45.23 g | Vitamin A : 2516.36 IU |
| Vitamin C : 44.79 g | Carbohydrates : 96.76 g |
| Saturated Fat : 12.4 g | Cholesterol : 0 mg |