Hummus is a tasty and versatile dip - you can serve a spoonful on the side of a salad to add flavour, healthy fats and protein, as a lunchbox snack together with veggie sticks or baked pita triangles, or even as a party snack together with these lavosh crackers. Making your own hummus (and the crackers!) is quite cheap and easy, and doesn't contain the extra additives or preservatives that some store-bought alternatives do.
1 cup cooked chickpeas (reserve the chickpea water)
1 tablespoon hulled tahini (optional)
1-2 cloves garlic, crushed
3 tablespoons olive oil
1-2 tablespoons lemon juice
1 teaspoon sea salt or Himalaya salt
Place chickpeas, tahini (if using), lemon juice, olive oil, garlic, salt plus 2-3 tablespoons of chickpea water into a food processor or blender and blend until smooth. Add extra water as needed if mixture is too thick.
Transfer to serving bowl (you can top with a swirl of olive oil or sprinkle of paprika if you like!), and serve with crackers, baked wholemeal pita triangles or crisp veggie sticks.
Hummus can be stored in the fridge in an airtight jar in for up to 5 days.
Makes about 1 cup
¾ cup wholemeal, spelt or rye flour
1 tablespoon sesame seeds
½ teaspoon sea salt or Himalaya salt
2 tablespoons olive oil
1 teaspoon fresh rosemary
¼ cup water (or more, if needed)
Mix all ingredients together to form a soft, pliable dough.
Roll out dough onto baking paper, until it's just a few millimetres thick. Cut into desired shape (a pizza cutter is great for this!).
Brush crackers with a little extra olive oil, and sprinkle with sea salt.
Bake at 160°C for around 20 minutes, until golden.
Remove from oven and leave to cool, before storing in an airtight container.