Hummus with GiNiT Chilli
Makes 1 large bowl
1 can chickpeas / garbanzo beans (or home cooked equivalent) – strain off liquid (aquafaba) into a jug for use in blending
1 medium clove garlic, minced
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice – or more to taste
2 tsp GiNiT Chilli
salt to taste
1/4 cup (60ml) tahini – adds additional depth of flavour and nutty notes
Place all ingredients into a blender or food processor and blend until smooth. Use as much of the chickpea liquid (aquafaba) as needed to make a good dipping consistency.
Hummus is great as a dip or a spread on a mezze platter, in a wrap or burger.
If the skins / membranes of the chickpeas (garbanzo beans) are removed before blending, a smoother product will result. Tahini is a traditional ingredient in hummus, but it is not often a pantry item; it is however, a fantastic inclusion in hummus. For a milder hummus, chickpeas (garbanzo beans) can be substituted with butter beans or black eyed beans.