CHUNKY HUMMUS DIP

This hummus dip by recipe writer Mandy Biffin tastes fantastic with vegetable sticks or even spread on small toasted breads.

INGREDIENTS

• 800g canned chickpeas, rinsed, drained
• 1/4 cup (125ml) lemon juice (from about 3 lemons)
• 1/3 cup (80ml) olive oil
• 1 garlic clove, chopped
• 1 tablespoon tahini*
• Vegetable or taro chips* and carrot sticks, to serve

• METHOD

  • 1
    Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.