Dips are one of those things that may seem quite daunting to make, but really they are so simple and so quick – you literally just chuck everything into a food processor. Hommus is one of the most popular dips and you can whip it up from scratch and impress everytime.
Dips are great to have on hand in the fridge for a snack with some crackers or veggie sticks, perfect on a wrap or sandwich or as an accompaniment to your favourite piece of meat. I will often make a batch when we are having some sort of Middle Eastern style meal, as hommus is a perfect match. We will then make our way through the leftovers and if we have pita bread, I will toast it up in the oven to pair with the hommus, and the kids love it. Most kids love dips and they make a very healthy, nutritious snack for the little ones.
A bought hommus can often be quite high in fat, salt and other preservatives, but if you make it yourself, you know exactly what is going into it. This hommus has only 6 ingredients and is pretty cheap to make a batch. You can use dried chickpeas if you wish, I use the tinned ones purely because they are quicker and need no preparation. This is a great source of protein for vegetarians or vegans.
- 1 x 400g tin of chickpeas, drained and rinsed
- 2 tbs tahini
- 2 small cloves garlic
- 1/2 tsp salt
- Juice of 1 lemon
- 1 tbs olive oil
- Place chickpeas in food processor and pulse to break them up. Add tahini, garlic and salt and blend for ~20 seconds. Scrape down the sides.
- With the motor running on low, gradually add the lemon juice and olive oil. Increase the speed to medium and blend for 20-30 seconds. Scrape down the sides and blend again if needed.
- If the hommus is too thick, either add some more olive oil or water to thin it down to your desired consistency. (I usually add about 1/4 cup water).
- Serve with crackers, pita chips, veggie sticks to to accompany some meat.