Best simple hummus dip recipe

Hummus tastes great in salads and wraps

Once you’ve made the hummus, slice some carrots and celery, or grab some crackers or bread, and scoop up some dip for a quick, healthy snack.

For an easy packed lunch, add hummus to a ‘mezze’ (assortment of small dishes) to take to school or work. Try using hummus on toast instead of butter, or in salad dressings to make them nice and creamy.

If you can’t find za’atar at your local supermarket, try a Middle Eastern grocer. Za’atar is a delicious combination of sesame seeds, oregano, sumac, salt and other spices, and you need only a sprinkle to add zest to your hummus.

Hummus also works well in wraps. Use tortillas or flat bread from the supermarket as your base. Simply spread the hummus over 1/3 of the wrap, and add any salad ingredients that you like, from avocado, tomato and cucumber to alfalfa sprouts and spinach leaves. For a protein boost, add chicken, falafel balls, or smoked salmon.

If you love chickpeas, try this vegetarian-friendly Mediterranean chickpea salad recipe for a healthy meal, or our budget-friendly vegetable tagine recipe.

Chickpeas are versatile and can be used in dips, tagines and casseroles. Image: Getty

Dried chickpea recipe

Ingredients

• 225g of dried chickpeas
• ½ tbsp bicarbonate of soda
  

Method

1. Sort through chickpeas and throw away any discoloured ones.
2. Cover the chickpeas with cold water. Add the bicarbonate of soda to help make them fluffier. Leave to soak for about 8 hours or overnight.
3. Drain the chickpeas and place in a saucepan.
4. Add cold water until it's about 8-10cm above the chickpeas. Bring the water to the boil.
5. Turn down the heat and simmer for about 1 hour or until the chickpeas are tender.
6. Drain and then follow the hummus recipe below.

Hummus dip goes well in wraps and can be used instead of butter. Image: Getty

Best simple hummus dip recipe

Ingredients

• 225g of cooked chickpeas
• 100g of tahini
• 2 large garlic cloves, chopped
• 2 tbsp of lemon juice
• Salt to taste
• Za’atar to sprinkle
• Fresh pomegranate seeds
• A dash of olive oil, plus extra to drizzle

Method

1. Drain and wash chickpeas under running cold water.
2. Place the cooked chickpeas in a blender or food processer and blend until you have a coarse paste.
3. Add the tahini, garlic, lemon juice, olive oil and some salt. Blend until smooth.
4. Slowly add the iced water until you have your desired consistency.
5. Spread the hummus into a serving platter, and top with fresh pomegranate seeds.
6. Garnish with olive oil, a sprinkle of za’atar and serve.