Name: Lemony hummus with roasted chickpeas and olive oil
Prep time: 15 min
Total time: 15 min
Ingredients: Lemony hummus; 3 400g cans chick peas; 1/2 cup tahini; 3 lemons, juice only; 1 clove garlic crushed; salt & pepper; 1/4 cup good extra virgin olive oil; 1/2 teaspoon sumac; 1 cup ready bought roasted salted chick peas; To serve; white sesame seeds, to serve; a box of sesame, cumin & coriander flatbread by huntley & palmers; chargrilled lemon halves, to serve

Lemony hummus with roasted chickpeas and olive oil

There are plenty of versions of hummus recipes out there but this is a great go to – easy and fast. Tart, lemony and creamy all at the same time, it easily becomes a light meal before you know it.

Lemony hummus with roasted chickpeas & local olive oil

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Makes 2 cup

Prep

15M

Ingredients

Lemony hummus

3 400g cans chick peas

1/2 cup tahini

3 lemons, juice only

1 clove garlic crushed

salt & pepper

1/4 cup good extra virgin olive oil

1/2 teaspoon sumac

1 cup ready bought roasted salted chick peas

To serve

white sesame seeds, to serve

a box of sesame, cumin & coriander flatbread by huntley & palmers

chargrilled lemon halves, to serve

Method

Lemony hummus

1.Drain the chickpeas well but do not rinse, the residual liquor adds to the creaminess of this recipe.

2.Add the chickpeas to the bowl of a food processor and process for 1 minute.

3.Add the tahini, lemon juice and garlic. Process until smooth and creamy.

4.Check seasoning – you most likely will need a little more lemon or salt here.

5.Pour into a serving bowl and make a circular swirl in the top to hold olive oil with the back of a spoon.

6.Add olive oil. Sprinkle with the sumac and sprinkle over a handful of roasted chickpeas.

To serve

7.Serve with a sprinkle of sesame seeds, Flatbread and chargrilled lemon halves on the side.

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Ingredients

Method

Lemony hummus

To serve

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