Blend your own hummus and make it as smooth as your heart desires. Decorate with pomegranate seeds and fresh herbs for a striking table dip.
Ingredients
- 2 x 400g tins chickpeas, drained
- 140ml extra virgin olive oil
- 2 garlic cloves
- 1½ lemons, juice of
- 1 tbsp tahini
- crudité, for dipping
- pomegranate seeds, for garnish
- 2 x 400g tins chickpeas, drained
- 140ml extra virgin olive oil
- 2 garlic cloves
- 1½ lemons, juice of
- 1 tbsp tahini
- crudité, for dipping
- pomegranate seeds, for garnish
Using a food processor, blitz your ingredients into a luxuriously smooth houmous. If it’s too thick, you can loosen it with a little chickpea water.
Spoon the hummus into a serving bowl, garnish with fresh pomegranate seeds and roasted chickpeas, a drizzle of oil, freshly baked flatbreads and some crudité. YUM!