Serves 4, prep time 20 minutes, cooking time 10 minutes
INGREDIENTS
FOR THE TAHINI
1 cup sesame seeds
2 tbsp olive oil
METHOD
Place the sesame seeds in a dry frying pan over medium heat.
Toast the seeds until they are light in colour.
Remove from the heat and allow to cool.
Next, pour the sesame seeds into a food processor.
Blitz the sesame seeds until they form a crumbly paste.
Add the olive oil and continue to blend into a smooth paste.
You may need to add more oil to make the paste smoother.
(You can store the tahini in an airtight container in the fridge for up to three months).
FOR THE HUMMUS
1 can of chickpeas, drained and rinsed
1 garlic clove chopped
2 tbsp of olive oil
2 tbsp of tahini
2 tbsp of cold water
A pinch of salt
4 toasted flatbreads to serve
A squeeze of lemon juice
Cayenne pepper to dust
METHOD
Blitz, all the ingredients in a food processor for one minute, pour into a dish and dust with cayenne pepper. Serve with toasted flatbread.
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