2 x 400g tins chickpeas, drained and rinsed
2 cloves garlic, peeled and crushed
100ml tahini paste
4 tbsp Hill Farm cold pressed rapeseed oil
2 tbsp lemon juice
50g pine nuts, toasted
Chantenay Carrots to serve
Put all the ingredients into the food processor or blender and blitz. Leave slightly chunky if preferred. Transfer to a bowl, drizzle with more oil and scatter with toasted pine nuts. Serve with Chantenay carrots.
Place the chickpeas, garlic and tahini in the bowl of a food processor and whizz to a smooth puree.? With the motor running, add 3 tbsp of the rape seed oil and the lemon juice.? Season well with sea salt and black pepper.? Place the hummus in a bowl, scatter over the toasted pine nuts and drizzle with the remaining oil.
Serve with the Chantenay carrots for dipping.