I’ll be absolutely honest. I’m not a huge fan of hummus Dip. Most of the time the dip served is store bought. Even the gourmet, overpriced varieties are ladden with vinegar and are tart, the chickpeas too dense and overwhelming.
This hummus is light in flavour, in that the chickpeas are not the only ingredient you will taste. The lemon and garlic complement each other nicely. Lightly spiced with cumin and paprika it adds an extra dimension – making it uniquely your own.
Guilt free snack, or tapenade serve with sliced vegetables, dried pita or good quality bread.
- 1 250g tin Organic Chickpeas, strained of juices and rinsed well
- Juice of 1 lemon
- 150g strained plain unflavoured, greek yoghurt
- 1/4 cup olive oil
- 3 garlic cloves
- pinch paprika, cumin powder
- flat leafed parsley to garnish
1. The amount of garlic you will use depends on how much you like garlic. My eldest daughter can eat whole garlic cloves raw. For me, its too much. If I’m making this for everyone at home there will be 5 or 6 cloves but if it is made for guests I’ll tone it down a notch.
2. In a blender poor strained and rinsed chickpeas. Ensure it is well strained as you don’t want your dip watery.Ensure the yoghurt you use is thick rather than the watery variety.
3. Put all ingredients (lemon juice, yoghurt,olive oil, cloves paprika, cumin ) in the blender except garnish. Whiz, until your sure there are no pieces of cloves in your dip and the dip is smooth in consistency.
4. Serve chilled and store in an airtight container in the fridge. Decorate with finely chopped flat leafed parsley.