SWEET CHILLI HUMMUS

A deliciously smooth hummus infused with our sweet chilli sauce. This is a great dip to serve with crudites, crackers or part of a platter.

Ingredients:

1 can chickpeas, drained and rinsed

60ml Fresh lemon juice

60ml tahini, well-stirred

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

Salt to taste

45ml ice-cold water 

100ml Asian Food Republic Sweet Chilli & Ginger Sauce

Method:

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes. The hummus will be very thick at this stage, so next slowly add 2 to 3 tablespoons of the ice-cold water with the food processor turned on until you reach the perfect consistency—season with salt to taste.

Scrape out the hummus into a bowl or container and chill in the fridge. When ready to serve, stir through the sweet chilli sauce.

Notes:

• You can use store-bought hummus if you prefer and stir through the sweet chilli sauce (depending on the size of the hummus, you may need less sweet chilli).

• To get an extra smooth consistency of the hummus, you can peel the chickpeas before blending. Just remove the thin outer layer of each chickpea and discard.