by Laura Faire - Sunday Star Times
Keep a tin of chickpeas in the pantry for when you feel like this freshly made vege dip.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Makes approx 2 cups of hummus
- 2 cloves garlic, roasted
- 1/4C sunflower seeds, soaked overnight, drained & rinsed
- 400g tin organic chickpeas, drained & rinsed
- 2T fresh lemon juice
- 2T olive oil
- 1t flaky sea salt
- 1/4C iced water
1. Add garlic, sunflower seeds, chickpeas, lemon juice and oilve oil to small blender/food processor. Whiz to combine. 2. Add salt to taste. Whiz in iced water and leave on to process for 5 mins, until creamy consistency is reached. 3. Spread on assorted vege pieces and enjoy.