Thank you Dave for sharing this great recipe. Always nice to try different variations of a favourite dip.
Dave Lewis from Bristol Bootcamp Company
So simple but so tasty!
1 x 400g tin of chickpeas, drained and rinsed
1 small clove of garlic, chopped
1 tbsp tahini
Juice of 1-2 lemons
Drizzle of extra virgin olive oil
Salt and pepper
Serve with carrot, celery, pepper and cucumber batons
Tip the walnuts into bowl and cover with boiling water for about 5 mins.
Then pour the chickpeas, garlic, tahini, juice of lemon and drizzle of olive oil into a food processor.
Add the walnuts and 2 tbsp of the boiled/ soaking water in the processor. Now blitz until it reaches a smooth consistency.
Season the hummus to your taste and serve with the vegetable batons.
Thanks to our Clifton Downs instructor Rachel for this great recipe!