Lemon Hummus
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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! |
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Ingredients
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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
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Method
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- 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.
Garnish with paprika before serving with a slice of lemon.
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Time From Cupboard-To-Table
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About 10 minutes |
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Notes & Variations on
Lemon Hummus
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Delicious with pitta bread, crudités, or as a jacket potato topping.
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