So originally I was going to buy hummus dip (which my kids love) and then because of the BM theme, Cooking from Scratch, I decided to make it myself. So glad I did because it was very easy to make and tasted great!
2 cups cooked chickpeas
2 cloves crushed garlic
3 tbsp olive oil
1/2 cup tahini*
juice of 1 lemon
1/2 cup water
salt to taste
spices optional (I added 1/4 tsp ground nutmeg, 1/4 tsp ground coriander, 1/4 tsp ground cumin, 1/4 tsp ground chilli, 1/8 tsp ground cinnamon)
* Tahini is a paste of ground sesame seeds.
1. Combine all ingredients together in a blender until it reaches a smooth consistency. Add more water if needed. Season to taste.
This recipe makes quite a large amount so for home use the quantity could be halved. Very yummy on bread or crackers as well! Lasts for about a week in the fridge.
Check out what my fellow blogger are cooking here.
To see what else I've cooked this week:
Day 1- Lamb Korma
Day 2- Shami Kebabs
Day 3- Channa Dal Pulao
Day 4- Egg Halwa
Day 5- Simple Pizza Dough
Day 6- Homemade Wheat Tortillas
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