1can/tin 12oz/400g of chickpeas drained and rinsed
2tbsptahini
1Lemon juice + zest
2clovesof garlic roasted
1/2teaspoonof salt
1tspcumin
3tbspwater
Toppings:
I used:
roasted broccoli
charred sweetcorn
roasted tomatoes
and a sprinkle of herbs and spices.
Instructions
Place all ingredients except the toppings in a food processor and process the dip until creamy. The longer you process it, the creamier it will get. It should take about 3-4 minutes. You may need to stop and scrape off the sides a few times.
Taste the hummus again briefly and season to your taste.
Top with the desired toppings and serve.
Notes
Store the leftovers in the fridge for up to 3 days.