HUMMUS

Ingredients

425g can chickpeas, drained

2 cloves garlic, peeled & crushed

2 tbs lemon juice

1 tbs tahini

Method

Prepare ingredients and place all in a bowl.

Blend together, using a food processor or stick blender, until smooth and creamy.

Place dip in an airtight container and store in the fridge.

Serve with homemade flatbread, corn chips or crostini (recipes for these can be found in the cookbook mentioned below).

The recipes in the newsletter are from the Sts P & P 50th Anniversary Cookbook. The recipes come from either our wonderful cooking guru, Mrs Moore, or were donated by members of our community.

Books are $20, payable on Qkr!, and available for pickup at the front office.