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Lemon Hummus

Fresh lemon rind and juice really lifts this hummus recipe, as well as adding a useful does of vitamin C. The chickpeas and tahini give you a calcium boost and the garlic is great for your immune system. Just as well it tastes delicious, too!

Ingredients

Serves 4 as a side dish

200g chickpeas, cooked
2 tablespoons tahini paste (sesame seed paste)
Juice and grated rind from 1 lemon
1 clove garlic
A few tablespoons extra water
Salt & pepper to taste

Method

Put the garlic, tahini grated lemon rind and lemon juice in a blender and blitz until smooth.
Add the chick peas with 2-3 tablespoons water and blitz again, to form a smooth paste. Add more water, a tablespoon at a time, until you reach the desired consistency.

Note: if you don't have a suitable blender, you can make this recipe by cooking the chickpeas until they are soft and then mashing them, but the texture is much coarser.

Time From Cupboard-To-Table

About 10 minutes

Notes & Variations

Delicious with pitta bread, crudités, or as a jacket potato topping.

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