Thank you to Peggy W for another delicious and easy recipe! This hummus made with Sunflower Oil (instead of Olive Oil) is a perfect accompaniment to various dishes, from pita bread and falafel to raw vegetables and sandwiches. Laden with plant-based protein and fiber, hummus not only satisfies hunger but also offers a nutritious alternative to traditional dips. I love to serve it with Kricklewood Farm Chili Sunflower Oil to add some colour and a bit of heat.
Ingredients:
- 1 540 ml can of chickpeas drained and rinsed
- 1 or 2 cloves of garlic
- 1/4 cup tahini
- 1 tbsp Kricklewood garlic aioli
- Juice of one lemon
- 1/2 tsp ground cumin
- 1-2 tbsps regular Kricklewood sunflower oil
- Salt and pepper to taste
Directions:
- Blend all ingredients in food processor adding enough water to a smooth consistency.
- After it’s the consistency you desire, put in a container and drizzle with Kricklewood sunflower oil. You can use regular, garlic or chili. Whatever you prefer.
- Enjoy!
