Ingredients for Hummus
- 2x cans chickpeas
- 2 cloves garlic (add one more if you like a lot of garlic
- 6 tbsp extra virgin olive oil
- 1 tsp salt
- The juice of one small lemon (I like mine zesty)
- 4 tsp good quality tahini
- 1 large avocado
- Reserved juice from the cans (approx 7-10 tbsp)
Ingredients for Homemade Pesto
1 cup basil leafs
1/2 cup of toasted pine nuts
Sea salt (premium)
Glug of extra virgin olive oil
Parmesan cheese (to taste)
Ingredients for Garnish
Finely chopped deseeded green chill
Blast wash the chickpeas under cold water, removing as much of the skins as possible.
Add all the ingredients for the hummus into a blender but for the avocado, olive oil and reserved chickpea juice. While blending, slowly add the olive oil and then the reserved juice until smooth and thick. (You may need to add more or less of the chickpea juice, depending on your preference for how smooth you would like the hummus to be).
Once you’ve finished blending. Finely chop the basil and crush the pine nuts. Add a good glug of olive oil, and a generous pinch of sea salt.
Shave some Parmesan to taste and add. Mix together, (If you don’t want to make your own I recommend the SACLA basil pesto).
Add the pesto and the avocado to the hummus. You can also choose to dress the hummus with the pesto if you prefer.
Spread the hummus on a chopping board and create a mini pool in the centre. Garnish with chopped parsley (or fennel leaves), chickpeas, olive oil and the finely chopped green chilli. Serve with gluten free rye bread or a soft flat bread!
Be creative with your presentation when hosting.
Use wooden or slate platters to serve your hummus and be generous with your toppings
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