Recipes
Hummus by Clodagh McKenna
Great served as a dip with lots of seasonal vegetables sliced up and served raw or also as a filler for a toasted pitta.Serves 4 (Makes approx. 500g). Preparation time: 5 minutes
| Ingredients |
|---|
| 60ml SuperValu Supreme Extra Virgin Olive Oil |
| 2 garlic cloves, peeled |
| 420g SuperValu Goodness Chickpeas, drained |
| 1 lemon, juiced |
| 1 tbsp SuperValu Cooks’ Ingredients Paprika |
| 2 pitta breads, toasted or griddled |
| SuperValu Cooks’ Ingredients Sea Salt and Ground Black Pepper |
| Step | Description |
|---|---|
| 1 | Place all the ingredients in a food processor and whizz until well blended. Serve dusted with paprika, scattered with parsley and with warmed pitta breads. |
Clodagh's Tips:
Pour a film of olive oil over the hummus to keep it from drying out. For Roasted Red Pepper Hummus add in 1 roasted red pepper. For Beetroot Hummus add in 2 cooked beetroots.