Make your own hummus in three easy steps

A simple but protein-rich dip to go with pita bread or breadsticks. MANSOUR BENALI, chef de cuisine of Shangri-La’s Rasa Sentosa Resort & Spa, shares his recipe.

Photo: Coordination LIM TSIAO HUI Photography JASPER YU Art Direction & Styling NIKKI HO

By Mansour Benali, chef de cuisine of Shangri-La’s Rasa Sentosa Resort & Spa

Serves 2-4

1 tin (410g) chickpeas
4 tbsp water or vegetable stock
2 large cloves garlic
3 tbsp tahini* (sesame seed paste)
3 tbsp lemon juice
Salt, to taste
1 tbsp olive oil

*Available at Cold Storage supermarkets, Four Seasons Organic Market at Great World City and Parkway Parade, Mustafa at Mustafa Centre, and

1 Heat the chickpeas and water or vegetable stock in a pan. Transfer to a food processor and blend until roughly combined.
2 Add the garlic, tahini, lemon juice and salt and blend again.
3 Add the olive oil and blitz until the mixture reaches the desired texture.