1 jar Garbanzos (our Spanish chick peas are plump and creamy and just right for hummus)

1/2 jar tahini 

4 tbsp olive oil (our extra virgin craft olive oil comes from Feudo San Lorenzo in Sicily)

Rock salt to taste (we have Bart Cypriot salt, but if you already have Maldon this is good too - add as you see fit)

4 tbsp Greek or Natural yoghurt

2 tsps ground cumin

1 clove garlic (peeled)

Juice of half lemon 



Put everything, apart from the yoghurt into a food processor and blitz until smooth. Add the yoghurt, whizz again, then add extra olive oil, lemon juice or salt until it becomes the consistency and taste you like.

To Serve:

Spoon into a serving bowl and finish with a swirl of Harissa meze if you like it a little spicy.

Keep covered and refrigerated and it'll last a few days.

The perfect dip for flatbreads, gherkins, crackers, carrot sticks, celery, tortilla chips...

Copyright 2020 Idle Hands Dunlop.
Do not use images or copy text without prior permission.