Cumin And Orange-Spiced Hummus With Lavash Crackers - cooking recipe

Ingredients

None 28 oz canned chickpeas, rinsed, drained
2 tbsp lemon juice
1 tbsp chopped parsley
2 clove garlic, crushed
2 tsp finely grated orange zest
2 tsp ground cumin
1/3 cup olive oil
None None extra olive oil, balsamic vinegar, to serve
None None For the Lavash Crackers
2 None sheets lavash bread (or other flatbread)
1 tbsp olive oil

Preparation

Preheat oven to moderate, 350\u00b0F. Line a baking sheet with foil.
Place chickpeas, juice, parsley, garlic, zest, and cumin in a food processor or blender. Process until smooth.
With motor running, slowly add olive oil in a thin stream, until mixture is thick and smooth; season to taste. Transfer to an airtight container. Store, chilled, up to 3 days.
To make lavash crackerss, brush lavash with oil. Cut into 1-inch-wide strips; place on prepared tray. Bake 5 minutes; turn and bake a further 5 minutes, until crisp. When cool, store in an airtight container.
Drizzle dip with a little extra olive oil and balsamic vinegar. Serve with lavash.