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Kitchen Cadets: Hummus the tank engine dip

Always keep a can or two of chickpeas in the pantry to make this child-friendly dip. It's healthy, super easy and whizzes together for the ultimate after-school snack. Replace chickpeas with other beans, if liked, and add a small can of tuna, drained, for another twist on this classic

Kitchen cadets ... Ava with her hummus dip.
Photo: Domino Postiglione

Ingredients

  • 1 x 400g tin organic chickpeas
  • 1 tbsp tahini paste
  • 1 garlic clove, peeled and roughly chopped
  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil

Method

Pour the chickpeas into a strainer and rinse thoroughly under running water. Throw chickpeas into a food processor with the tahini paste, garlic and lemon juice and blend on high for 30 seconds.

Turn off at the power and open lid, then use a wooden spoon to scrape the sides of the food processor, then add oil. Turn power on and whiz again for one to two minutes, repeating the side-scraping if the chickpeas stick again.

Add more lemon and salt and pepper to taste. Top scattered with chopped fresh herbs, if desired, and serve with crackers or vegetable sticks.

Course:
Finger-food

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