This deliciously creamy dip made from chickpeas is sure to become your new go-to for summer snacking! And the best part? It's incredibly easy to make at home. Try it with a bottle of Riverlife Sun Chasing Pinot Grigio for a match made in heaven.
for hummus
400g tinned chickpeas
2 garlic cloves
2 tbsp tahini
¼ cup lemon juice
⅓ cup olive oil
sea salt & cracked black pepper
dukkah & olive oil to garnish
for crackers
½ cup flaxseeds
⅓ cup chia seeds
1 cup mixed seeds (eg, pumpkin, sunflower, sesame)
1 tsp sea salt
1 tsp ground cumin
½ tsp ground coriander
½ tsp cracked black pepper
crudités
baby carrot
cucumber
asparagus, blanched
celery
Place ingredients for the crackers into a large bowl with 1 cup water and allow to soak for 30 minutes. Preheat oven to 160C. Divide the seed mix in half and roll between two sheets of baking paper until 2mm thick. Place onto baking trays, remove the top sheet of baking paper and bake in the oven for 30 minutes or until golden and crisp. Allow to cool before breaking into cracker sized pieces.
Meanwhile, empty the chickpeas (+ liquid) into a microwave safe bowl and microwave for 3 minutes. Drain, reserving the liquid and place into a food processor bowl with garlic, tahini, lemon juice and olive oil. Blitz until smooth. Season to taste with salt and pepper and add chickpea liquid to thin the hummus if necessary.
Place the hummus into a small bowl and garnish with dukkah and a drizzle of olive oil. Place on a serving plate surrounded by cracker and crudités.
