It is finally feeling like spring in Perth and it's been such a lovely, relaxing day. I felt like something super easy for an afternoon snack (but it was so good that I probably won't be hungry at dinner time now!). Since buying my Thermomix in 2010, I have been making loads of different dips. One of my faves is the hummus from the Thermomix Everyday Cookbook, but I'm not a fan of using tinned legumes (where possible), so I have tweaked that recipe a bit to make the hummus just as I like it! If you're wondering what the issue is with tinned legumes, they are usually cooked without soaking. Soaking legumes prior to cooking helps to neutralise the phytic acid and makes the legumes much more digestible. It's well worth the effort I think!
- 1/2 cup dried chickpeas, soaked in water for 24 hours, then drained and rinsed and simmered in water for about an hour or until tender, then cooled and drained
- 1/2 clove garlic
- 1 tbsp tahini
- Small handful of fresh parsley
- 2 tsp onion powder
- Good splash of extra virgin olive oil
- Juice of half a lime
- Sea salt, pepper and Herbamare to taste
Put all the ingredients into Thermomix or food processor and process until desired consistency is reached. I processed for about 30sec/sp4 in my Thermomix, stopping and scraping down the sides a couple of times. Serve with crackers or veggie sticks and an extra drizzle of olive oil on top of the dip!