Ingredients
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1 can (400g) chickpeasdrained and rinsed
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2 tbsp tahini
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2 tbsp lemonjuice
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1 garlic clovepeeled
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3 tbsp olive oil
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2-4 tbsp cold waterto adjust texture
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salt and pepperto taste
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Optional:
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1 small roasted beetroot(approximately 100g) for beetroot hummus
Directions
A smooth, creamy chickpea dip made with tahini, lemon and garlic. Easily adapted into beetroot hummus with the addition of roasted beets for colour and earthiness.
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Ingredients
| 1 can (400g) chickpeas | |
| 2 tbsp tahini | |
| 2 tbsp lemon | |
| 1 garlic clove | |
| 3 tbsp olive oil | |
| 2-4 tbsp cold water | |
| salt and pepper | |
Optional: |
|
| 1 small roasted beetroot | |
Steps
|
1
|
Add chickpeas, tahini, lemon juice, garlic, olive oil, and seasoning to the jug of the Panasonic Blender & Soup Maker. |
|
2
|
If making beetroot hummus, add the roasted beetroot. |
|
3
|
Turn the knob to Manual mode. Set blending speed to Medium, temperature off, and time to 1 minute (01:00). Press Start. |
|
4
|
Add cold water a tablespoon at a time to reach desired creaminess. Serve immediately or chill. |
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