Hummus has to be one of my favorite dips as it is so versatile and you can make so many delicious variations. This thick and creamy dip is very quick and easy to make and can be enjoyed as a snack alongside pita bread, tortilla chips, breadsticks or vegetables. Packed with protein and fiber, it is also dairy-free and gluten-free.
1. Drain the chickpeas and rinse.
2. Place all of the ingredients in a food processor and whizz up until smooth, creamy and combined.
3. You can add more lemon juice if you want it to have a stronger citrus taste. If you would like it creamier, you can add in more olive oil. Either serve immediately or keep in a sealed container in the fridge for a few days. I served mine with a sprinkle of dried basil and chopped up sun-dried tomatoes.
Chickpeas are a tasty vegetarian-friendly source of protein. They are also rich in dietary fiber, which helps to prevent digestive disorders and they can boost energy due to their high iron content.
We’re getting barbecue season underway with extra hot and spicy recipes for a complete BBQ:
veggie burgers, spicy wedges, fancy jalapeños, chilli corn on the cob and two sauces.
