This creamy hummus if perfect for school lunches and is bursting with flavour, including caramelised roasted garlic, freshly squeezed orange juice and Cinnamon Myrtle.Plus, we’ve added an extra source of goodness with our antioxidant rich Vitamin C Booster. It’s a perfect lunchbox dip served with vegetable crudites and crackers, and a great addition to wraps and salads.
Time: 10 mins, plus 15 minutes to roast garlic cloves
Makes: approx. 1 1/2 cups
Ingredients6 cloves
garlic, roasted
1 1/4 cups
chickpeas, freshly cooked or canned, strained
3 tbsp tahini, hulled
juice and zest of 2
oranges2 tbsp
extra virgin olive oil + 1 tbsp for roasting
garlic cloves1 tbsp
Vitamin C Booster1 tbsp
Cinnamon Myrtle1 tsp
sea saltMethodIf using fresh chickpeas, place 1 cup of raw chickpeas in a bowl and cover with 4 cups of water. Leave them to soak for at least 8 hours or overnight. Draw in the water, rinse the chickpeas well and place them in a pots of boiling water. Reduce the heat and simmer for about 50 minutes to an hour. Strain through a colander and leave to cool.
Preheat oven to 200°C. Toss garlic cloves in 1 tablespoon of extra virgin olive oil. Spread garlic cloves onto an oven tray and roast for 15 minutes. Remove from oven and allow to cool slightly before removing skin.
Place garlic, chickpeas, tahini, orange juice, zest, olive oil,
Vitamin C Booster and sea salt into a food processor. Pulse a few times until everything is well combined. Scrape down the sides and continue processing to a smooth consistency.
Transfer into a sealed container and store in the refrigerator for up to 5 days or in the freezer for at least 1 month.
Serve as a dip with cooked or raw vegetable crudites and seeded crackers, a delicious creamy spread on a falafel wrap or dolloped on a salad.
Recipe kindly provided by
The Australian Superfood Co prepared by @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie
