#loveyourleftovers and enjoy this delicious dip with your favourite raw veggies such as carrot, cucumber, radish or capsicum sticks, or as a topping for your salads across the week.
¾ can chickpeas, drained and rinsed
1 tablespoon tahini
Juice of ¾–1 lemon
2 teaspoons extra-virgin olive oil
½–1 clove garlic
½ teaspoon salt
¼ teaspoon cracked black pepper
A few parsley leaves
1. Add all hummus ingredients to a food processor and blend for 2–3 minutes, until it reaches a smooth consistency. Alternatively, add all ingredients to a bowl and use a stick mixer to blend and combine hummus.
2. Transfer to two, small airtight containers and allow to chill, in the fridge, for at least an hour before digging in.
Energy (kJ): 653
Energy (Cal): 156
Carbohydrate (g): 10.7
Protein (g): 8.2
Fat (g): 9.2
Saturated Fat (g): 1.1
Sugars (g): 0.4
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