Hummus Recipe

via gluten free cooking school

This makes three cups...

600g can of chick peas drained & rinsed

100ml olive oil

2 garlic cloves crushed

2 tbsp tahini paste**

1 tspn ground cumin

Juice of 2 lemons

1. Blend chickpeas, olive oil, garlic, tahini, cumin and lemon juice together until combined. This can be done with a fork if you don't have a processor. Mix until smooth

2. Place hummus in a bowl and serve with fresh vegies cut into small pieces. Keep unused portion covered in the fridge.

*canned chickpeas can be substituted with dried. Soak overnight in filtered tap water then drain and fill a pot with fresh water. Boil until softened completely cooked. This will take a few hours and you will have to keep topping the water up.

** tahina paste is made from ground sesame seeds