1 cup chick peas
2 tbs tahini
1 garlic clove
½ juice of a lemon
1/2 tsb cumin
½ tsb paprika
1 tbs white wine vinegar
2 tsb Dijon mustard
Mix all ingredients in a blender until combined.
Eggplant: Add ½ large eggplant, dry roasted and blended to the hummus mixture
Sun-Dried Tomato: place 2 large, diced tomatoes on an oven tray with baking paper, cook on 100 degrees for 6 hours. Chop and add to the hummus mixture.
Beetroot: Add one dry roasted then blended beetroot to the hummus mixture.
Serve with dry roasted potatoes/vegetable sticks.
Dry Roasted potatoes:
Slice 1 large potato (organic, washed skin on) into chips. Place on a plate in the microwave for 10 minutes. Serve. Optional: grill for 5 minutes on each side for crispy chips.