This hummus dip tastes fantastic with vegetable sticks or even spread on small toasted breads.
- 800g canned chickpeas, rinsed, drained
- 1/4 cup (125ml) lemon juice (from about 3 lemons)
- 1/3 cup (80ml) olive oil
- 1 garlic clove, chopped
- 1 tablespoon tahini*
- Vegetable or taro chips* and carrot sticks, to serve
- Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.