This recipe contains no tahini which makes it perfect for pregnant ladies looking for a healthy snack. Serve immediately or store in an airtight container in the fridge for up to 3 days. As usual with anything like this, common sense rules – always use a clean spoon and don’t double dip!
425g can chickpeas, drained and rinsed (reserve some brine for use at the end if liked)
-3 cloves garlic, peeled (add more depending on your taste)
a pinch of salt
3/4 teaspoon ground cumin
3-5 tablespoons of olive oil; or use a mix of olive oil and any liquid reserved from the chickpeas
Place all ingredients, except oil, in a food processor and blend until smooth. With the processor running, slowly drizzle in olive oil adding just enough to achieve a thick but spreadable consistency.
Experiment with other flavours by adjusting the garlic, or adding a pinch of cayenne pepper to spice it up. Halve the garlic and add a few finely chopped sundried tomatoes or chargrilled peppers. Parsley, or coriander also make nice additions.