This is an awesome green hummus, and is a fresh change from the other roasted types.
1/4 x Cup Tahini
1/4 x Cup Lemon Juice (approx 1 lemon)
2 x Tablespoons Olive Oil
1/2 x Cup Roughly Chopped & Loosely Packed Parsley
1/4 x Cup Roughly Chopped & Loosely Packed Basel or Tarragon
2-3 x Tablespoons Roughly Chopped Chives or one Spring Onion
1 x Large Garlic Clove (chopped)
1 x Teaspoon Salt (to taste)
425 grams of Cooked Chick Peas
1-2 Tablespoons Water (optional)
Garnish with more of the chopped herbs.
By Cookie & Kate
Place the tahini and lemon juice in a food processor or blender, and process for approximately 1.5 minutes. Scrapes the sides down as you go.
Add the olive oil, parsley, tarragon, chives, garlic and salt, and process for one minute.
Add half of the chick peas, and process for one minute. Add the remaining chick peas, and process until the mixture is creamy and smooth. This may take one to two minutes. Remember to scrape down the sides as you go.
Add a little water at any stage, if the mixture is too hard to process.
Serve with a garnish of some extra chopped herbs.
Store the hummus in an airtight container in the fridge for up to one week.