Serves 6-8 as a snack
Prepare the ingredients according to the instructions
1 x 400g tinned chickpeas
½ tsp bicarbonate of soda
60ml lemon juice
2 cloves/ 5g garlic, peeled and crushed
½ tsp sea salt
125 ml/ ½ cup tahini
4-8 T ice cold water
½ tsp ground cumin
15 ml olive oil
Salt to season
A handful of Pomegranate rubies
A pinch of dried oregano
1 cucumber cut into sticks
2 medium carrots, cut into sticks
2-3 celery stalks, cut into sticks
A selection of Trigz, we used a combination of White Cheddar, Jalapeño & Sea Salt
- For the Hummus, place the chickpeas in a medium saucepan and add the bicarbonate of soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Drain the chickpeas.
- In a blender, combine the lemon juice, garlic & salt. Process until the garlic is very finely chopped then add the tahini and combine until the mixture is thick and creamy. Add the cumin, chickpeas and olive oil then blend until the mixture is smooth and creamy.
- If your hummus is too thick – add the ice water slowly to achieve a smooth and creamy texture.
- Serve the hummus with pomegranate, sprinkle the dried oregano on top & serve with cucumber, carrot, celery sticks & a selection of Trigz
Chef’s tip: This Hummus can be stored for up to a week in the fridge.
Add approximately 75g pureed beetroot to make a purple hummus
Add approximately 75g pureed carrot to make an orange hummus
You can use a hand blender or food processor.