240g dried chickpeas
Juice of ½-whole lemon
1-4 large cloves of garlic (depending on your taste – I like mine extra garlic-y)
1 tbs tahini (or 2 tbs of sesame seeds)
2 tsps cumin
75ml extra virgin olive oil
Salt and pepper to taste
Smoked paprika (seasoning)
1. Cook chickpeas as per packet instructions (generally involves soaking overnight, bring them to the boil in a fresh pan of water, then simmer until soft).
2. Place all ingredients into a food processor and blend until smooth and creamy. If it's too dry, add extra water.
3. Taste and adjust accordingly.
4. Top with smoked paprika and serve with veggie sticks.
NUTRITION Per Serve
999kJ (239cals), 5g protein, 20g fat (3g saturated fat), 8g carbohydrate, 5g dietary fibre, 45mg sodium
Fruit: 0 serves Vegetable: 0.25 serves