Homemade Hummus with Red Veg
It’s the time of year when it’s easy to overindulge, so it’s always a good idea to offer a lighter alternative to the rich festive season offerings. A simple homemade dip, served with fresh vegetables is an excellent option. The hummus will keep for up to 5 days in the fridge, and the veggies can be washed and prepped the day before serving.
How long will it take?
10 minutes
What’s the serving size?
Serves 6
What do I need?
For the Hummus
- 400 g can chickpeas, drained and liquid reserved
- 1/3 cup tahini
- 2 tbsp olive oil, plus extra for garnish
- ½ tsp ground cumin
- ¾ tsp sea salt
- 2 cloves garlic, peeled
- Juice of 1 lemon
- Paprika, for garnish
How do I make it?
- Add drained chickpeas, tahini, olive oil, cumin, salt, garlic, and lemon juice to a food processor and puree until smooth. If mixture is too thick, gradually add some of the reserved chickpea liquid and puree again.
- Place hummus in a bowl, drizzle with a little olive oil and sprinkle with paprika.
- Serve hummus accompanied by your choice of fresh vegetables and fruit – we used radicchio, radishes, watermelon radish, and pomegranate.
