Homemade hummus - a quick, easy and healthy dip that all the family will love!
So much nicer than shop-bought options and zero plastic too. Store in a moonmoon snack pot for up to three days in the fridge.
Ingredients:
- 400 g (14 oz) canned chickpeas, drained and rinsed
- 1–2 cloves of garlic (1 is better if making for kids)
- Juice of ½ lemon
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- Salt and black pepper
Method:
- Drain and rinse the chickpeas.
- Add to a food processor or blender, together with the garlic, olive oil, lemon juice, and water. Blitz until smooth, add salt and black pepper, and process again. Taste to check the seasoning and add more water if necessary.
- Chill in the fridge before serving.
You can also add pine nuts for some extra texture or paprika for a bit of colour.
That's it! Easy!
