If you are going to have one dip nailed and down in your repertoire then let it be hummus. There are a lot of different dips out there but hummus without a doubt is King. It´s good for a week in the fridge so don’t worry if it seems like a lot when you make it, keep it in covered in the fridge for ‘snack attacks.’ Raw vegetables, rice crackers anything like that with hummus fills the hole in a low fat and healthy way. It also works well as an accompaniment with lamb, chicken, boiled egg and salads.The main ingredient in this dish is tahini (sesame paste) – readily available in UK supermarkets and health food shops – so don’t scrimp on it. Here I use 125ml, you could get away with 100ml, any less and the hummus will not taste right. It seems like a lot to use, but tahini is the money shot ingredient.Hummus is a double dose of protein from the chick peas and the sesame paste as well being of high fibre content.
250g cooked chickpeas (soaked and cooked or from a tin)
Juice of 1 lemon
2-3 cloves of garlic, crushed
125ml (half a cup) tahini
80ml (third of a cup) olive oil
175ml (1 cup) of water
Three large pinches of Maldon sea salt
Blend all of the ingredients together in a blender, until smooth (you can use a stick blender if you don’t have a Magi-mix type blender). You may need to add more water – as there are so many different sizes and types of chick pea, its hard to quantify, just add water bit by bit. You are looking for a smooth consistency and not too thick. Taste for seasoning.
Place into a serving bowl, pour a little olive oil over before serving.