Ingredients
200g canned chickpeas
¼ cup tahini
2 tbs olive oil
2 clove garlic
crushed
1 lemon
small, juiced
½ tsp ground cumin
4 sheet lavash bread
for crackers
19.7ml olive oil
for crackers
salt
for seasoning crackers
Allergy Advice
Contains Gluten
Contains Sesame
Equipment
- 1 stick blender
- 1 tall container
- 1 serving dish
- 1 airtight container
- 1 baking tray
- 1 bowl
Instructions
- Place all hummus ingredients into a tall container and using a stick blender, whizz until a smooth consistency.
- Transfer to a serving dish or keep in an airtight container in the fridge for up to five days.
- To make crackers: Preheat oven to 180°C (160°C fan-forced).
- Slice lavash bread or wrap bread into triangle shapes.
- Transfer to a bowl, drizzle with olive oil and lightly season with salt, making sure each triangle of bead is well covered.
- Spread out onto a lined baking tray and bake for 10 minutes, then remove, turn and bake for a further 10 minutes.
- Cool before serving.
Notes
Tip
Hummus pairs well with fresh cut veggie sticks, rice cakes, corn chips and crackers as well as spread onto toast, sandwiches, burgers and steak sandwiches or even dolloped on top of a wintry soup.
Variation
If you like hommous then this Tomato and basil hummus dip is a great twist on the original.
Storage
Keep in an airtight container in the fridge for up to five days.
