This delicious, herbaceous dip is perfect to enjoy with pitta bread, crispy tortilla chips or fresh crunchy vegetables. A combination of two of the best dips and you can choose to follow our pesto recipe or for the easier option, buy one in store.
With a few extra steps of preparation for the chickpeas you end up with a smoother and creamier hummus but if you’re short for time, these can be skipped.
Ingredients
- Organic Tinned Chickpeas – 350g
- Tahini – 80g
- 1 x Medium Lemon – Juiced
- Fresh Garlic – 3 Cloves
- 2 x Tablespoons of Pesto – (for Homemade Pesto See Recipe)
- 1 x Tablespoon of Extra Virgin Olive Oil – Extra for serving
- ½ Teaspoon of Sea Salt Flakes
- Basil Leaves – For Garnish
- 1 ½ Teaspoons of Bicarbonate of Soda
Method
STEP 1
Prepare your chickpeas by adding them to a pan and covering with water. Simmer for 20 minutes, this helps give you’re an extra creamy final product.
STEP 2
Drain them and cover with warm water (that you can comfortably put your hands in). Add your bicarbonate of soda and leave to sit for 5 minutes.
STEP 3
Taking a handful at a time, in the sink, rub them under running water and this should help you easily remove the skins. They are edible but this will again give you a smoother texture. Set aside and allow to cool.
STEP 4
In a food processor, add your cooled chickpeas and garlic and puree for a few minutes until you have a smooth texture.
STEP 5
Leaving your blender running, add in your tahini, 1 tablespoon of olive oil, salt and the juice from a medium lemon. Combine this for 4 – 5 minutes or until completely smooth, don’t be afraid to go for a little longer than you think, about half way through add in your homemade or shop brought pesto.
STEP 6
Once fully combined add into a bowl and top with a generous drizzle of extra virgin olive oil and some basil leaves. Serve with warm pitta, tortilla chips or crunchy, raw vegetables.