Hummus Plate

Dec 22

Christmas Special

1X 400g can of Macro Organic Chickpeas (no added salt) – drained and rinsed
½ tsp. baking soda for tinned chickpeas (to soften the skins and make for a creamier hummus!)
¼ cup lemon juice
½ tsp. minced garlic
½ cup tahini (I bought Macro hulled)
2-3 tbsp. water (or more if required.
1 tbsp. extra virgin olive oil
Sprinkle of salt and Cajun for taste
Toppers: fresh pomegranate seeds, pistachio nuts, olive oil

Place the chickpeas in a medium saucepan and add the baking soda. Add water until the chickpeas are covered, bring the chickpeas to a boil on high heat. The chickpeas skin will begin to fall off and they will become quite soft.
Remove chickpeas from heat, drain and rinse in a strainer with cold water. Keep the peels.
Add lemon juice and garlic to blender and blend well.
Add tahini and water to blender and blend well until light and creamy.
Add the chickpeas gradually and blend until completely combined, adding the olive oil in at some stage.
Add salt & Cajun (or paprika) & blend to your taste. Can also use pistachio Dukkah for a different flavour.
Enjoy with the below ideas!
Also, don’t forget to add a drizzle of olive oil, sprinkle some pomegranate seeds and pistachio nuts!

Dipper Ideas (for the hummus!):

Steam greens, broccoli florets, brussel sprouts, asparagus
Vitamin A rich foods - carrots and steamed pumpkin “chips”
Wholemeal wrap i.e., Simson’s Pantry wholemeal (brush wrap with olive oil and cut into triangles. Bake in the oven on parchment paper for 10-15-minutes).
Vita-wheat wholemeal rounds