from 1 vote
Houmous and Vegetable Crudité
This hummus will keep in your fridge for three days and is so much better than anything you will find in a shop. As a dip with lots of crispy vegetables, it’s a great healthy snack.
Middle Eastern, North African
Appetiser, Dip, Houmous, Hummus, Starter
rinsed and drained
Freshly squeezed juice of 1 Lemon
Clove of Garlic
peeled and crushed
Toasted Sesame seeds
Extra Olive Oil
Place the chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt into a food processor.
Pulse until the mixture starts to bind together. Add sufficient cold water and puree until creamy and smooth.
Thoroughly wash, dry and cut the vegetables. Serve with the hummus in a bowl topped with a drizzle of olive oil and a sprinkle of toasted sesame seeds and smoked paprika.
Allergens in this recipe are;
Sesame seeds in the Tahini
Please see the allergens page
Recipe from www.anislandchef.com