creamy hummus with lemon garlic sauce


  • Hummus
  • 1 400g / 14oz can of chickpeas (also known as garbanzo beans)
  • 1/3 cup tahini
  • 2 garlic cloves, sliced (make it 3 if you loooove garlic)
  • Juice of 1 lemon
  • Appx ¼ cup of water (maybe more, maybe less)
  • 1 tsp toasted sesame oil
  • + 5 more ingredients
    • Appx 1 Tblsp extra virgin olive oil
    • Lemon Garlic Sauce
    • 1 Tblsp tahini
    • 1 Tblsp bottled lemon juice (you could use fresh- I just like the really tart, strong flavour for this)
    • 1 small clove garlic, minced

Make the hummus First, you need to skin your chickpeas. I'm sorry, but that's the way it is. Drain and rinse them, then put them in a big bowl. One by one, squeeze them gently until they detatch from the loose outer skin. Put the skinned chickpeas into the food processor with the garlic and run...

View full recipe at SpringPad


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