A fresher, healthier alternative than commercial hummus dips, this recipe complements many dishes and has a low glycaemic index. Serve with Chargrilled Octopus Salad, Scrambled Tofu with Hummus & Avocado or Spicy Chickpea, Parsley and Hummus Pizza.
Soak chickpeas overnight in 3 cups cold water.
Place chickpeas, bay leaf and cinnamon in a large saucepan with 2 litres cold water and bring to the boil. Simmer uncovered for 1 hour until chickpeas are soft, then drain well and reserve cooking liquid. Discard bay leaf and cinnamon stick. Process chickpeas, 1/4 cup of reserved cooking juices and lemon juice, tahini, garlic and olive oil in a food processor until smooth. Season to taste with sea salt and ground peppercorns.
Makes about 3 cups.
Makes 8 servings
| Prep Time: | overnight |
| Cooking Time: | 75 mins |
| Ready in: | 75 mins |
Suitable for: |
|
| Sauce/Condiment, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1096 kj |
| Calories | 262 kcal |
| Fat | 18.2 g |
| Saturated Fat | 2.4 g |
| Total Carbohydrate | 16 g |
| Total Protein | 8.1 g |
| Fibre | 6.6 g |
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