Easy Hummus Barbecue Dip Recipe

To get this easy hummus barbecue dip recipe free of charge I had to steal it from my wife! She adds a little chili and that sure makes all the difference.

Starting the party with a great barbecue dip (or two) just can’t be beaten in my book. There’s a lot of dips now available off the shelf in many supermarkets and some are very good, but others I find really tasteless. I don’t know what it is about hummus but this seems to be one of those recipes that the food manufacturers just can’t get right.

It is an ancient Arab dish originating in the middle east and traditionally served as a dip that would be scooped up in some form or unleavened flatbread such as pitta. You can do likewise or use carrot and celery sticks.

It’s easy to make your own, just follow the recipe below.

Yield:- 2 cups or 480ml

Preparation Time:- 10 minutes
Cooking Time:- n/a minutes

Total Time:- 10 minutes

Allergens:

If using a freshly squeezed lemon than you needn't worry about sulphites but you will find them in bottled lemon juice.

Tahini is a sesame seed paste.

Ingredients:-

  • 400g or 14oz tin of chickpeas
  • Juice of ½ lemon
  • 4 teaspoons tahini
  • Pinch of ground cumin seeds
  • Pinch of dried chilli flakes
  • 110ml or ½ cup mild olive oil
  • ¼ teaspoon salt
  • 1 clove garlic crushed

Method:-

Put all the ingredients except the olive oil into plastic container, take the hand held food mixer and blitz. Add the oil gently until you have a paste. Spoon it out into a ramekin dish and you’re ready to serve with bread sticks or vegetable crudités.

The consistency of hummus is normally quite thick but I tend to serve it fairly loose for the hummus barbecue dip otherwise your bread sticks will snap!

Once you've mastered the art of the basic recipe why not add some fire roasted red peppers to the mix? It'll take you hummus in a completely different flavour and colour direction.

There you have it, an easy and healthy start to a barbecue that will keep the guests happy as you prepare the main meal.

Note:

Tahini = sesame seed paste. A staple of may Turkish & Middle Eastern cuisine, it's always worth having a jar in the refrigerator.

Related Pages:

Smoked Mackerel Dip
Sour Cream And Chive Dip
More Barbecue Dips
Spanish Tapas Barbecue Appetizers

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