Ingredients: 1/4 cup extra virgin olive oil
1 large garlic clove, crushed
1/4 tspn sweet paprika
1/4 tspn ground cumin
Pinch chilli flakes
1 x 400g tin chickpeas, drained and rinsed
1 x 15ml tblspn hulled tahini
1 x 15ml tblspn white miso paste
30mls lemon juice
Freshly ground sea salt & black pepper, to taste
1 tblspn flat leaf parsley, finely chopped
Crackers, carrot & celery sticks, to serve
Place oil, garlic and spices into a small saucepan and bring to medium/low heat. When you hear sizzling, swirl the pan off the heat a few times to infuse the oil. Set aside to cool.
Add chickpeas, tahini, miso, lemon juice and seasoning to the bowl of a food processor with 40mls of water and start processing; pour 3/4 of the flavoured oil into the mixture and keep processing until smooth, combined and creamy; add more seasoning if you think it needs it. Spoon into a serving bowl and fold through parsley then swirl through extra infused oil.
Serve with crackers, carrot and celery sticks for a healthy lunch or snack. This will keep in an airtight container in the fridge for up to 3 days.
Enjoy your Chilli Hummus!
Serves: 4 snack sized servings or 2 lunch sized