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.
- 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
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.
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.
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.
In a food processor, add your cooled chickpeas and garlic and puree for a few minutes until you have a smooth texture.
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.
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.