Chilli and Lime Hummus

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Lisa Stanton-Smith
  • 400g tin of chickpeas, drained
  • 2 Tbsp tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 lime: juice and zest
  • 2 green chilli: seeds removed
  • 1 small clove garlic
  • 1/2 tsp cumin
  • salt and pepper

Place all ingredients in a high speed blender or food processor, and blitz until well combined and a smooth consistency. You may need to stop and stir mid-way through. Once desired consistency is reached, pour into a jar and store in the fridge. Will last up to 1 week in the fridge, so makes a great snack for the work or school week! Serve with veggie sticks such as carrot and celery, or rice crackers.

Alternative: If you’re having guests over for dinner, this makes a great pre-dinner nibble. Impress guests my pouring a little olive oil over the top and then a sprinkle of dukkah before serving.

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