Tools
Hand Blenders
Triblade
Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds
Basic Hummus
| Serves: 4 people | Recipe course: Dips | Total time (min.): 5 | Complexity (1 to 3): 1 |
A popular dip or base for a meal. Serve with toasted pitta bread as a snack or with salads or toppings for a light meal.
Ingredients
Ingredients
Tahini 150 grams
Garlic cloves 2
Lemon 2
Tinned chickpeas 2 tins
Olive oil 100 grams
Salt 1 pinch
Water 150 grams boiling
Method
Prep. (Before you begin)
1 - Peel and roughly chop the garlic.
2 - Juice the lemons.
3 - Drain the chickpeas.
Getting started
Connect the Triblade attachment to the hand blender.
Stage 1
1 - Add the Ingredients (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the large bowl.
2 - Use the Turbo function to process the mixture until smooth.
3 - Serve.
Related Recipes
Souffle Omelette with Roasted Vegetables
Pitas
Related Recipes
Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds
Souffle Omelette with Roasted Vegetables
Pitas
Related Recipes
Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds
Souffle Omelette with Roasted Vegetables
Pitas