I make this once a week, it’s so versatile It’s good as a sandwich spread or veggie dip and I also like to spread it on a pita and make a pita pizza with olives, spinach, red onions and cheese.
- 1 can of chickpeas rinsed
- 1 clove of garlic
- juice of one lemon
- 2 generous tbsp tahini
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- salt and pepper to taste
- 3-4 tbsp of olive oil
In a food processor pulse garlic until very fine. Add the rest of ingredients and process until smooth. You can add water or more oil to loosen the texture as you go. Serve
topped with olive oil and black olives and pita.
If I am making Spanokopita I usually will make hummus and add 1/4 cup of washed fresh dill and omit the cumin and corriander add more lemon juice if you like.
If you want something spicy I’ll add jalepeno (about half) and some cayenne or I will make it with black beans and 1 tsp of Pataks Curry Paste, this is really good if saute some onions and garlic before processing.
If you are gonna roast garlic, roast a whole bunch, you won’t regret it and you can freeze it to use later. If you do freeze it make sure you have extracted it first otherwise you have a soggy mess. Omit the raw garlic and add 1/2- the entire head of roasted garlic and process well.
For tips on roasting garlic please see my post Roasted Garlic.