This recipe is a favourite of mine. It is part of my cooking classes and nutrition demonstrations around the northern and western suburbs of Melbourne.
A quick, easy and healthy option when you need a delicious starter or snack. This dip is rich in protein and unsaturated fats which helps with feeling full, nourished and energised. This is a great one for those 3pm tummy rumbles or for the kids when they come home famished from school.
It doesn’t take long to make and most of the ingredients last in the fridge/pantry for ages!
- 1 tin of whole chickpeas
- 1 tablespoon of tahini paste (sesame paste)
- 1 fresh garlic clove or 1 teaspoon (or more!) of minced garlic
- Wholemeal pita bread
- 1 tablespoon olive oil
- 1 fresh lemon or bottled lemon juice
- Freshly ground black pepper
- Spray oil
Method for the Hummus
- Drain liquid from canned chickpeas.
- Place chickpeas, tahini, garlic, lemon juice, olive oil and pepper in a small food processer.
- Blend until smooth. Add more pepper or lemon to taste.
Method for Pita Chips
- Preheat oven to 180°C.
- Rip pita bread into small pieces. Place on baking tray.
- Spray with olive oil
- Bake in oven for 5 minutes or until browned.
- Serve with Hummus and an assortment of fresh carrot sticks, celery, cucumber and your toasty warm pita chips!
Next Level Hummus
Want to get a bit adventurous?
Add a can of drained beetroot or 1 avocado to mix in the food processor and revamp your standard Hummus dip.
Sprinkle with some ground coriander, cumin, smoked paprika or black sesame seeds to enhance the flavour profile.
You can also drizzle the top with olive oil to keep the dip lush and golden!