Jabba the houmous
- 150g tahini
- 4 cloves garlic, peeled and sliced
- 2 tsp salt
- 4 tbsp olive oil
- 2 lemons, squeezed
- 1/2 tsp ground cumin
- 2 x 400g cans chickpeas, drained
- Tortillas, nachos, crudite to serve
Put the tahini in a food processor and process for one minute until starting to thicken.
Add all the other ingredients except the chickpeas and process until smooth, scraping the sides of the bowl down if you need to.
Put the chickpeas in a sieve and rinse under cold water. Drain well, add to the processor and blend until the hummus is thick and smooth.
Spoon the mixture onto a serving platter and mold into the shape of Jabba the Hutt. Serve with tortillas, nachos and crudite to dip.