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Minty hummus

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 crudités and/or pita bread too. If you add more water to it, you’ll get a thinner sauce which is perfect as a salad dressing.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 handful fresh mint leaves
  • Water

Method
 

  1. Put all ingredients in a blender. Add some water (or the chickpea’s cooking water) and blitz until you get a smooth cream. Add more water if it’s too thick.
  2. Taste it and adjust the seasoning - add more lemon/lime juice if it’s not zingy enough.
  3. Spoon the hummus into a serving bowl, garnish with some mint leaves and serve.