Chef Graham’s Easy Hummus Dip

Ingredients:

750 grams of chickpeas,
1/2 cup of aquafaba, four tablespoons of tahini,
two ice cubes (to smooth the dip), one teaspoon of salt, three garlic cloves, and the
juice of half a lemon. 


Directions:

Drain your chickpeas into a bowl using a mesh strainer to reserve the aquafaba.

Add your chickpeas, tahini, aquafaba, garlic, lemon juice, salt and ice cubes to a blender; blend well.

Transfer to a bowl and top with a little olive oil.

Serve with cucumbers or crackers ( or eat by the spoonful.)

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