Festival Recipe
Spiced Hummus
Recipe by Lou Robbie
- Serves4
Ingredients
- 1 can chickpeas 400g, drained
- 60ml boiling water, plus a 30ml for a looser consistency
- 1 small garlic clove peeled and grated
- 1 lemon, juiced and ½ zested
- 1 heaped tablespoon light tahini
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper.
Method
Chickpeas are a great source of plant based protein, and hummus is so easy to make and can be added to the lunchbox along with cracker and carrot sticks!
Step 1: Blend the chickpeas and 60ml of boiling water until smooth. Measure in all the other ingredients and blend again, if it’s very thick add a bit more water.
Step 2: Taste and adjust the seasoning if needed. Transfer to a bowl. Enjoy crackers and fritters.
Storage: Keep in an airtight container. Store in the fridge for 5 days. Divide into small tubs and freeze for 3 months. Defrost in the fridge overnight.
