Personally I like the bold heat of garlic, chilli and cumin, but add whatever flavourings you most enjoy. Serve it as a dip with chopped veg, but even better, spread a big dollop on a plate and pile savoury things on top - a herby salad with feta, any kind of roast veg, or even (shh) meat! Ditch the cutlery and mop it all up with tasty Mediterranean flatbreads.
Personally I prefer using chickpeas I've soaked overnight and boiled for an hour or so, I think the flavour is better. It's also much cheaper than canned! But if you're pushed for time, tinned chickpeas are just fine.
- 400g chickpeas (cooked or canned)
- 2 cloves of garlic
- 1 small medium-heat chilli (deseeded if you're nervous)
- 3 tbsp olive oil (the better the oil, the better the flavour)
- 2 tbsp tahini
- Juice of a lemon (two if they're tiny)
- Pinch of salt
- Pinch of cumin
- Putting everything into a blend, and whizz til smooth.
- Test it, and taste it. Add more flavourings if you fancy!
- At this stage it will probably be too thick. If so, add a splash of water and rewhizz until its a smooth, thick, but not too dry consistency.
