60ml extra virgin olive oil
2 tsp crushed garlic
30ml lemon juice
4 tsp tahini
2/3 tbsp mango and chilli chutney
1. Drain a can of chickpeas and add to food processor with oil, ( I don’t actually have one of these so I used a mini chopper). Blend until smooth, it might look a little grain-like.
2. Then add garlic, lemon juice and tahini. I tend to be a bit ad-hoc with my measurements but I added these and blended until mixed.
3. I then added 3 tablespoons of mango and chilli chutney – probably the easy way. Then blend until smooth.
4. Add to a container and keep refrigerated. Use within 7 days. I have also frozen some to see how it turns out.
I love hummus and thought it would be easy to make…it is. Plus it is so easy to adapt to different flavours.
Let me know if you try it.