Chilli Lemon Hummus

Chilli Lemon Hummus

Ingredients

  • 250g cooked chickpeas
  • 3 tablespoons of tahini (turn over for recipe or in this case see below as on website)
  • 3 tablespoons of hot chilli lemon citrus
  • 60ml summer harvest rapeseed oil


Method

Put all the ingredients into your food processor and blitz.  You may need to add slightly more rapeseed oil for the thickness and texture you prefer. 

Too much hummus? Well why not freeze it in portions, then you'll always have hummus available.
 

What about this tasty and quick tahini recipe to accompany it:

Ingredients

140 grams sesame seeds
3 to 4 tablespoons of a neutral flavoured oil such as vegetable, canola or a light olive oil
Pinch of salt (optional)

Method

Add the sesame seeds to the bowl of a food processor and process until a crumbly paste forms. Add 3 tablespoons of the oil then blitz for 2 to 3 minutes. I'd suggest stopping to scrape the bottom and sides of the food processor a couple times.

Now check the tahini’s consistency. It should be smooth, not gritty and be pourable. You may need to process for another minute or add the additional tablespoon of oil for the correct consistency. Taste the tahini for seasoning then add salt to taste if you wish and process 5 to 10 seconds to mix it in.

The tahini can be stored in the refrigerator for one month, if covered. You might notice that it separates over time, like a natural peanut butter would. If this happens, just give the tahini a good stir before using.

Rate this recipe:

 
0
 
0
comments powered by Disqus