|At a glance|
|Preparation time||10 mins|
400g can chickpeas, drained & rinsed
2 garlic cloves, crushed
¼ cup lemon juice
¼ cup Jalna Greek Yoghurt
¼ cup tahini
Extra virgin olive oil, to garnish
Paprika or cayenne pepper
Pita bread, to serve
- Process chickpeas, garlic and half the lemon juice in a food processor until a coarse paste.
- Add yoghurt, tahini, remaining lemon juice and salt and process until smooth. Taste, add more lemon juice, salt or tahini if necessary. Add a little water if a thinner consistency is preferred.
- Drizzle with oil; sprinkle with paprika (or cayenne pepper for more spiciness). Serve with pita bread, on wraps or as a sauce for chargrilled eggplant.
Notes: Canned chickpeas could be substituted with canned soy beans or cannellini beans. If using dried chickpeas soak 160g (¾ cup) in water overnight, then rinse well and boil in fresh water until tender.
Serving suggestion: Serve hummus with baked pita toasts. Brush pita bread with olive oil, sprinkle with sumac or dried oregano and bake in a moderate oven (180°C / fan forced160°C) for 10 minutes or until crisp. Can be made a few days ahead and stored in an airtight container.