1 cup chick peas
2 tbs tahini
1 small garlic clove, roasted ahead of time
½ juice of a lemon
1/2 tsb cumin
½ tsb paprika
1 tbs apple cider vinegar
2 tsb Dijon mustard
Blend the tahini, lemon and vinegar in a blender until thick and creamy, add the chickpeas by half and blend each time until creamy, then add the rest of the ingredients until combined.
Beetroot: Peel then boil the beetroot for 5 minutes (or until soft), blend that add to the hummus mixture, blending again
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.
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.