Chilli Hummus

My husband has just been down to Sydney and brought this recipe back for me.
400 gm 14 ozs can of chickpeas, rinsed and drained
1 clove garlic, chopped
2 Tblsp tahini
1 tblsp olive oil
1/4 cup of lemon juice
Zest of the lemon for garnish
1 medium green chilli, deseeded and chopped
15 gms 1 oz rocket leaves
pinch of cayenne pepper
Place all the ingredients, except the zest of the lemon, into a food processor. Process until smooth.
Season with salt to taste.
Spoon into a serving bowl.
Cover and keep in the refrigerator until time to serve.
Serve garnished with the zest of lemon.
Serve with pitta bread and or raw vegetable sticks.
It will keep for several days in the refrigerator.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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