Hummus and dips recipe
Hummus and dips
Dips are a great choice if you're looking for a simple lunchtime food. If you (or the kids) get peckish mid-morning you can always dip in to keep those hunger pangs at bay and protect yourself from the temptations of chocolate biscuits or a sticky Danish pastry. Hummus is one of the healthiest of dip foods. The chickpeas and tahini provide energy and calcium, while the vegetables give copious amounts of vitamins and minerals. (Serves 4-6)
Canned chickpeas: 250g (drained weight), rinsed
Garlic: 2 cloves, roughly chopped
Lemon: 1, juiced
Tahini: 2 tablespoons
Cumin seeds: 1 tablespoon, crushed finely in a pestle and mortar
Extra-virgin olive oil: 125ml
Cucmber: 0.5, peeled, de-seeded and cut into strips
Celery: 2 sticks, hard membranes removed and cut into strips
Red pepper: 1, cut into thin strips
Carrot: 1, cut into thin strips and peeled if not organic
Fennel: 1 bulb, leaves separated and cut into thin strips
Drain the chickpeas / Put into a food processor or blender with the garlic, lemon juice, tahini and crushed cumin seeds / Whiz slightly then start adding the oil in a steady stream until smooth / Put into small containers with the prepared vegetables packed separately.
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