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A very popular recipe especially in mediterranean countries like Morocco, Greece and Turkey. It is an ideal recipe for snacks, served either as a dip with pita bread, galletti or other vegetables like cucumber and celery sticks, or can be used as a spread with fresh or toasted bread.

Serves 6
Preparation and Cooking time: Approx 40 minutes

Lamb Brand Dried Chickpeas 200gr

Lamb Brand Ground Cumin 1½ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Sweet Paprika for garnish

Garlic Cloves 2 large

Olive Oil 7 tbsp

Tahini Light 2½ tbsp

Fresh lemon Juice 1 tbsp

Soak the chickpeas in plenty of water overnight. Drain water. In a large pot put back the soaked chickpeas and cover with plenty of fresh water. Cook for an hour or until tender. Drain and set aside some of the liquid.

In a food processor place the Tahini and garlic and process for 2 to 3 minutes.

Add the chickpeas and the rest of the ingredients except the paprika. Add some of the reserved liquid. Process until smooth. Empty content into a clean serving bowl. Top with paprika and some more oil. Cover and refrigerate until ready to serve.

You can keep the hummus in an airtight container for up to 2 weeks in the refrigerator.

Add half a teaspoon bicarbonate of soda to the chickpeas while boiling for tenderness in the cooking process.