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Hummus and dips recipe

Updated on December 26, 2016
Hummus dip
Hummus dip

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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