Humus can please many people, as those who want to dip pita or crackers can, those who want to make it super healthy can dip crudites! The humus itself is high in fibre and low in fat, keep you fuller and lower cholesterol. Who am I kidding? I just have this alongside a glass of wine lol!
Perfecting this humus to a level of awesomeness that people ask for it to be brought out at every occasion, took a few goes, but I thought I would share this easy to make, inexpensive highly addictive version.
WINE NOTE: I tend to serve this with several canapes so usually have a choice of aperitif wines to accompany!
1 15oz/ 425g can chickpeas (or garbanzo beans)
4 TBSP lemon juice
1 or 2 TBSP chopped garlic (I like it garlicky which gives it it’s uniqueness)
1 TBSP tahini (sesame paste)
1 TBSP olive oil
Sea salt or Himalayan salt
Place the first five ingredients in a food processor and blitz to a semi smooth texture.
Pour into a serving bowl.
Put several grinds or a teaspoon of the salt in, to taste (should have a slat bursting crunch) and gently stir .
Swirl some chilli over the top.
Serve with toasted pita, crackers, or vegetables such as broccoli florets, sliced peppers, carrot batons etc.