Hummus the hero
MAKES 1 cup (220g)
400g tin chickpeas, rinsed and drained ¼ cup (60ml) extra virgin olive oil 1 tsp grated lemon zest 1 tbsp lemon juice 1 tsp ground cumin
1 Whizz all the ingredients together in a food processor until smooth and creamy. Serve with vegies or rice or gluten-free crackers.
This dip can be stored in an airtight container in the fridge for up to 4 days.