Not just for pita chips, Hummus is the ideal dip for raw vegetables such as carrot sticks, celery, broccoli, rutabaga, cucumber, etc. Its also great on gluten free crackers, rice cakes and corn thins. It keeps for several days in the fridge. And if you make a big batch you can put half in the freezer to have handy for those unexpected guests or last minute pot luck parties.
1 ½ cup cooked chickpeas
Juice from half a lemon (more or less to taste)
2 tablespoons tahini
1 – 2 cloves peeled garlic
½ tsp sea salt
2 – 3 tablespoons olive oil
¼ teaspoon cayenne powder (more or less to taste)
¼ to ½ cup water (or liquid from chickpeas if using canned ones)
1. Put smallest amount of all ingredients into blender
2. Turn blender on low and slowly increase speed, using plunger to keep food in blades
3. Add more water if required to keep the hummus in a dip like consistency
4. Turn blender to high for 30 seconds, then turn off
5. Taste and add more garlic, lemon juice, and cayenne to suit taste
6. Blend again until smooth and creamy
Can be stored in fridge for several days.