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.

More by this Author


Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working