You’ll need:
2 x 400g tins chickpeas, drained and rinsed
2 cloves garlic, peeled and crushed
100ml tahini paste
4 tbsp Hill Farm cold pressed rapeseed oil
2 tbsp lemon juice
50g pine nuts, toasted
Sea salt
Black pepper
Chantenay Carrots to serve
Method:
Put all the ingredients into the food processor or blender and blitz. Leave slightly chunky if preferred. Transfer to a bowl, drizzle with more oil and scatter with toasted pine nuts. Serve with Chantenay carrots.
Place the chickpeas, garlic and tahini in the bowl of a food processor and whizz to a smooth puree. With the motor running, add 3 tbsp of the rape seed oil and the lemon juice. Season well with sea salt and black pepper. Place the hummus in a bowl, scatter over the toasted pine nuts and drizzle with the remaining oil.
Serve with the Chantenay carrots for dipping.| DOWNLOAD RECIPE Microsoft Word doc |
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