Prep Time:    15mins

Cook Time:    0 mins

Serves:        8

Gluten free  Vegan   Vegetarian 

Ingredients

• 1/2 clove garlic, peeled
• 1 x 400g can no-added-salt chickpeas
• 1 tbs hulled tahini paste
• 2 tbs olive oil
• 2 tbs lemon juice
• 1 1/2 tsp ground cumin, optional
• to taste pepper and salt

Method

CLASSIC HUMMUS:

1. Mince or grate the garlic. If you are using a food processor with a small bowl you can use it to do the garlic too.
2. Drain and rinse the chickpeas and add to the food processor with the other ingredients.
3. Blitz the ingredients (except pepper and salt), adding a tablespoon of very cold water at a time to help it blend. Keep adding water and blitzing until it’s smooth and a texture you like.
4. Taste, and season with pepper and salt if required.

ROAST PUMPKIN:

• Add 1 cup (175 g) roasted pumpkin and 2 cloves roasted garlic.

BEETROOT AND MINT:

• Add 225 g tin of beetroot, drained (or roasted beetroot) and fresh mint.

MEDITERRANEAN:

• Add 2 tablespoons olives and 2 tablespoons sundried tomatoes

Nutrition Information

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/253/balsamic-beef-salad

Please check the recipe if you have allergies.