2019-03 Hip Hummus.jpg

Serves: 4

Preparation Time: 15mins.

Ingredients:

  • 1 tin 400g chickpeas (alternatively white beans)

  • 1 tablespoon tahini

  • Juice of ½ a lemon

  • Roasted garlic clove or ½ teaspoon garlic powder

  • 1 tablespoon miso paste

Optional flavours:

  • 50g roasted peppers

  • 50g sun-dried tomatoes

Toppings:

  • 1 tablespoon za'atar or thyme

  • 1 tablespoon sesame seeds

Method:

  1. Drain & wash chickpeas (or white beans) and place in a food processor. Add tahini, lemon juice, roasted garlic (or powder) and roasted peppers or sun-dried tomatoes if using.

  2. Blend until creamy for about 1-2mins.

  3. Sprinkle with za'atar or thyme and sesame seeds.

Penny recommends:

  • Serve with whole grain or sourdough bread, veggie sticks (carrot, celery, cucumber), or as part of your Buddha bowl.

© 2019 Reconnect with Nature.

Artwork by Jon Gilbert

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