Background
This minty hummus is fresh and zingy, so it goes particularly well with spicy grilled meat or fish, such as koftas or shaslik kebab. You can serve it as a dip with cruditΓ©s and/or pita bread too.
If you add more water to it, youβll get a thinner sauce which is perfect as a salad dressing.
Ingredients
- 1 tin (400g) or 2 cups of cooked chickpeas, drained
- 2 Tbsp tahini
- Juice of 1 lime or lemon
- 2 cloves of garlic, minced
- Β½ tsp ground cumin
- Β½ tsp salt
- Β½ tsp ground pepper
- 1 handful fresh mint leaves
- Water
Instructions
- Put all ingredients in a blender. Add some water (or the chickpeaβs cooking water) and blitz until you get a smooth cream. Add more water if itβs too thick.
- Taste it and adjust the seasoning - add more lemon/lime juice if itβs not zingy enough.
- Spoon the hummus into a serving bowl, garnish with some mint leaves and serve.
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Categories
- Meal Type: - Budget - Dips - Everyday - Lunch - Quick & Easy - Sauces - Side - Snacks - Supper
- Cuisines: - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Other Pulses
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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