The well-known Middle Eastern creamy dip made using chickpeas goes magnificently well with pita bread or perhaps veggie sticks. Treat in a fun method.

HUMMUS

Components

1 cup chickpeas, soaked for 6-8 hours, drained, and boiled
2 tablespoons tahini
4-5 garlic cloves
Salt to taste
2 tablespoons extra virgin olive oil + for drizzling
1/4 cup chickpeas liquor
1 green chilli
2 1/2 tablespoons yogurt
2 tbsps lemon juice
Paprika for sprinkling
Black olive slices for garnish
Lavash to serve
Bread stays with serve
Pickled beetroot strips to serve
Carrot strips to serve
Cucumber strips to serve

Approach

1. Put the chickpeas in a grinder container, add tahini, garlic, salt, additional virgin olive oil, 1/2 cup prepared chickpeas alcohol, and grind till smooth. Add green chilli, yogurt, lemon juice and 1/4 cup chickpeas alcohol and continue to grind till smooth.
2. Transfer into a serving bowl, drizzle olive oil, spray paprika, garnish with black olive slices and serve with lavash, bread sticks, marinaded beetroot stripes, carrot strips, and cucumber strips.

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