• 1 400g tin chickpeas, drained
  • 150g tahini (sesame seed paste)
  • 2 cloves garlic
  • 1 tbsp olive oil
  • Few drops lemon juice
  • Salt, to taste

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Place all ingredients in a food processor and blend until smooth. Add water a bit at a time to loosen. I find I need to add a drop more water a day after making. Keep in the fridge and eat within three days. This recipe makes quite a lot but it freezes well. I usually freeze half in a tub suitable for the freezer. When you want it, defrost in the fridge overnight.

Gem's hints and tips

Hummus is good for parties as it can be used in sandwiches or a dip. Pipe a swirl of hummus onto half a cherry tomato and top with a caper for a quick canape.

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