I loooove this hummus recipe with virtually everything - veggie sticks, multigrain/raw crackers, on top of salads or salad bowls, in wraps, in sandwiches, on toast with avocado and tomato, and especially with my baked falafels!
1 cup dried chickpeas, soaked overnight and cooked/1 cup tinned chickpeas
2 cups of water for boiling
2-3 tbsp tahini
3 garlic cloves
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp spices (I love cumin!)
Salt and pepper to taste
1. Rinse chickpeas and boil until soft (about 10-20 minutes). Set aside the boiling water to use later if necessary.
2. Put the chickpeas, tahini, garlic, oil and lemon juice in a blender until it reaches your desired consistency. (This is where the water you used for boiling comes in - add some gradually if it’s not smooth enough)
3. Add spices and salt and pepper to taste.
4. Cover and refridgerate until needed!