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Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Dip Recipes,Recipes | No Comments



  • 1 cup dried chick peas
  • 1/3 cup tahini
  • 1/2 teaspoon ground cumin
  • 3 cloves garlic, finely chopped
  • juice of 1 lemon
  • salt to taste
  • extra virgin olive oil
  • paprika to finish


Soak chick peas over night (8 hours) in plenty of cold water and 1 teaspoon bicarbonate soda. Drain and rinse chickpeas and then cook in a large saucepan with plenty of water for approximately 45 minutes until tender. Remove from the heat, drain and cool. Set aside a few chickpeas to garnish hummus with if you like.
Place chick peas in a food processor along with tahini, cumin, lemon juice, garlic and a generous sprinkle of salt. Process until a thick paste adding a little water until you reach the consistency needed.  Taste and adjust flavours if needed .

Serve with a drizzle of olive oil and a sprinkle of paprika.

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