Directions to Cook:
Rinse chickpeas and strain thoroughly.
Place all ingredients into a food processor and process until smooth. Refrigerate for at least an hour before serving (preferably longer to let the flavours develop).
When serving drizzle with a little extra olive oil and sprinkle with a pinch of paprika.
Or top with caramelised onions or finely chopped sundried tomatoes.
Serve with chopped raw vegetables or crackers or use as a spread.
NOTE: For directions on how to roast whole heads of garlic see here.
* Add 2 tablespoons tahini (sesame seed paste) to the mix. This is the traditional way to make hummus but I rarely have tahini in my fridge and don't usually buy a full jar to use a couple of tablespoons. If you make hummus regularly, then it would be worth the investment, but I'm fine without it.
* Top with caramelised onions.
A collection of master recipes designed for feeding a family on a budget. Learn how to get back to basics and shop and cook effectively. This is my personal collection of made-from-scratch, favourite recipes that has kept my family full and happy for over 20 years!