Chunky hummus dip

Photography by Petrina Tinslay

This hummus dip tastes fantastic with vegetable sticks or even spread on small toasted breads.

Makes 2 cups

Ingredients
    800g canned chickpeas, rinsed, drained
    1/4 cup (125ml) lemon juice (from about 3 lemons)
    1/3 cup (80ml) olive oil
    1 garlic clove, chopped
    1 tbs tahini*
    Vegetable or taro chips* and carrot sticks, to serve

Method
Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.

Notes
    * From health food shops and selected supermarkets.

delicious. - October 2005
Recipe by Mandy Biffin