Hummus would have to be my go-to dip. It’s quick and easy to make and, what’s more, it’s a very versatile dip. It can be served with vegetable crudités and crackers as an appetiser, spread onto flatbreads to eat as a snack or light meal, or even served as part of a main meal with some grilled lamb koftas and a salad. I make it so often that I tend to keep tins of chickpeas on standby in the pantry so that I can whip up a batch at short notice.
Purists might disagree with the recipe below which uses tinned chickpeas and ready-made tahini. You could go the Ottolenghi route and make a fabulous hummus which requires you to first soak the dried chickpeas overnight, and to then cook them for up to 40 minutes until they have softened sufficiently before you can whizz them with a generous amount of tahini. Or you could go the Thermomix route and make your tahini from scratch with toasted sesame seeds to give your hummus a lovely nutty aroma.
But for a speedy route to a delicious dip, this is my favourite recipe:
Hummus lends itself well to lots of variations, and I often like to add some parsley, mint or coriander (cilantro) along with the rest of the ingredients, and/or some finely chopped red chilli for a spicy kick.
What is your favourite dip?
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