3 cups cooked chickpeas
Â¼ cup olive oil
Â¼ cup lemon juice
Â¼ cup fresh mint
Â¼ cup fresh parsley
Â¼ cup tahini (or ground up sesame seeds in your mortar and pestle)
3 tbsp soya sauce
Â½ small onion
3 garlic cloves
2 tsp cumin powder
2 tsp ground coriander
3 tsp sweet chilli sauce
water to thin as necessary (approx Â¼ cup)
Place all ingredients except the water into the food processor. Whizz until smooth. Add the water to thin. Serve chilled or at room temperature. Keep covered in the fridge for a few days or freeze.
- 1 cup of dried chickpeas equals a 3 cups of cooked.
- Soak dried chickpeas in plenty of water overnight. Rinse, add fresh water and then boil for 40 minutes. Alternately use 2 tins of chickpeas.
- Recipe can be doubled and frozen for later use
- If you have some love handles or a fat ass to lose then this is great. 1/2 cup of this hummus is equal to 1 point on the Weight Watchers program