Ingredients 400g can of chickpeas 2 garlic cloves, 2 tbsp Lemon Infused Olive Oil or Garlic Infused Olive Oil, plus extra to drizzle Zest and juice of 1 lemon ½ tsp ground cumin Sea salt & black pepper to taste Method Drain the chickpeas into a bowl, reserving the liquid Add lemon juice and zest, Lemon Infused Olive Oil or Garlic Infused Olive Oil, garlic, cumin and 5 tbsp of the chickpea water into a food processor or Nutri Bullet and blitz almost to a puree. Season to taste. Transfer houmous into a serving bowl, drizzle with extra Lemon Infused Olive Oil or Garlic Infused Olive Oil and season with extra freshly ground black pepper to taste. Serve with carrot sticks, celery sticks, sliced peppers, apple pieces and pitta bread or it’s a perfect topping for bruschetta or crostini! prev post next post
