Joe and I are quite partial to dips for a light snack or lunch. And who doesn’t love hummus on sandwiches instead of butter? I decided to give making hummus a try, and I am glad I did. It was just what the doctor ordered!
[ SERVES: Lots | TIME: 15 MIN | COST: <$3 ]
[ JOES’ RATING: 4/5 | MY RATING: 4.5/5 ]
- Dried chickpea preparation: Soak 250 grams chickpeas for 24 hours before cooking for 30 minutes. Drain and allow to cool, reserving the cooking liquid.
- Canned chickpea preparation: Drain the peas but reserve the liquid.
- In a blender, emulsify the lemon juice, the oil, the garlic and the salt.
- Add the chickpeas and slowly blend, adding water or reserved chickpea liquid if needed.
- Stir in the tahini and mix well to incorporate.
- To serve, place a good dollop onto a platter, forming a well. Fill the well with quality olive oil. Sprinkle generously with paprika and serve with crackers or flat breads.
- How wonderful and easy is this dish? Its packed with flavour, and is wonderful either as a dip or as a spread on sandwiches in the place of butter.
- I prepared some of this dip as a house-warming gift. Nothing says welcome like some home-made dip.
- Diabetic note: This is a lovely alternative to cream based dips that are heavy in fats. It is also a wonderful substitute for butter. My blood glucose sugars hardly even budged.
- Ethical note: The lack of dairy in this dish is a breath of fresh air for the environment. When possible, consider dairy free alternatives.
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