Hummus Dip

Hummus Dip

1 hour plus chickpea preparation time



A chickpea favorite.


1 cup dried Wimmera chickpeas

2 tbs of tahini paste

3 cloves garlic

3 tbs extra virgin olive oil

juice of 1 lemon

1/2—1 tsp ground cumin

Freshly ground sea salt and black pepper

Coriander leaves to serve (optional)

Hummus Dip


1. Wash Chickpeas. Place in saucepan. Add 3 cups of water to

1 cup of dried chickpeas and soak over night. Next morning drain

and rinse chickpeas. Place back in saucepan, cover with a several

cm of water and boil for 30 –60 mins until desired tenderness is

reached. Then drain and cool.

2. Blend chickpeas, tahini, garlic, lemon juice, cumin oil and salt

and pepper in a food processor. Add additional water if


3. Serve chilled with carrot /celery/other veggie sticks, dried biscuits, n wraps or on

favourite bread.

Note; Chickpeas can be pre pared by freezing them after cooking.