This creamy hummus recipe is my favourite by far. So much better than store-bought, and so easy to create. Made with all-natural ingredients you will never add hummus dip into your shopping trolley ever again.
If you haven’t been a fan of hummus dip, perhaps you haven’t tried this one. Once you make this simple hummus recipe you will discover it is better than anything you could find in a store or deli.
Now, I have dressed up my hummus dip with some equally tasty toppings. You can omit those, as frankly, they are not necessary. The dip itself is addictive and tasty to eat all on its own.
If you would like to make hummus dip without the tahini, you may want to try my hummus dip without the tahini recipe.
Hummus Dip with Tahini, freshly squeezed lemon and a touch of garlic (please not the bottled juice ).
- 1 tablespoon tahini
- 250g tin drained and rinsed Organic Chickpeas
- 1 Juice of lemon
- 3 cloves garlic toasted
- 2 tablespoons olive oil
Toppings ( Optional ) not part of Hummus Ingredients
- 250g Drained and Rinsed Organic Tinned Chickpeas
- Baharat Spice Mix - Spice and Co Merchants
- 1 teaspoon olive oil
- 3-6 Brussel Sprouts cut in half
- Bunch of Rocket
- 3-6 cherry tomatoes
- 1/4 teaspoon Sumac (Spice and Co Merchants)
- Balsamic Glaze
- Extra Virgin Olive Oil to Drizzle
Toast Garlic and once cooled squeeze out the garlic from the skin.
Blend all ingredients together until smooth.
lightly toasted Sourdough
Drained and rinsed tinned Organic Chickpeas were gently toasted with Spice and Co Merchants Baharat Spice Mix.
1 bunch of Rocket
handful cherry tomatoes
6 Steamed and Charred Brussel sprouts
A drizzle of balsamic glaze
A drizzle of extra virgin olive oil
Dusting of Sumac Spice by Spice and Co Merchants