A staple of vegan dishes and Indian cooking, chickpeas can be used in a wide variety of dishes. Not just hummus, these can be used in curries, stews, casseroles, salads, rice dishes, pasta, burgers, bakes, tagines, falafel, dips, wraps and as a baked crispy snack.
None known. Non-GMO. Gluten-Free.
How to use
Soak 8 hours. Bring to boil in clean water then simmer for 1-1.5 hours.
600g prepared chickpeas (approx. 150g dried)
3 garlic cloves, crushed
100ml olive oil
2 tbsp. tahini paste
1 tsp. ground cumin
Juice of 1 lemon
1/4 cup (60ml) water
Toasted Turkish bread, to serve
1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.
2. Place hummus in a bowl and serve with toasted Turkish bread.
* Hummus can also be used as:
Sandwich spread instead of mayo
Pasta salad dressing
Added to soups
Store in an airtight container in a cool, dry place, away from direct sunlight for more than 24 months.