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.
If adding any of these ingredients, I remove the Dijon mustard.
Caramelized onion: Preheat a pan to low-medium heat. Place 2 tablespoons of olive oil and 2 tablespoon of coconut sugar in the pan. Slice one large onion. Place the onion in the pan and stir into the oil and sugar and cook until see through and a golden brown colour.
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.