Hummus

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

Ingredients

2 (160g) wholemeal pitta breads

1 tablespoon lemon juice

1/2 (40g) brown onion, chopped finely

1 clove garlic, crushed

1/2 teaspoon ground cumin

200 gram (6½ ounces) canned chickpeas (garbanzo beans), rinsed, drained

1/4 cup (60ml) low-fat milk

1/4 teaspoon sesame oil

2 teaspoon fresh coriander (cilantro), finely chopped

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Cut bread into thin triangles, place on oven tray. Bake for 8 minutes or until crisp.

3.Meanwhile, combine juice, onion and garlic in a small frying pan, cook over medium heat, stirring, for 4 minutes or until onion softens.

4.Blend or process onion mixture with cumin, chickpeas, milk and oil until smooth, stir in coriander.

5.Serve hummus with pitta crisps.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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