2 cans chickpeas
5 tbsp water (add extra water to make creamier)
5 tbsp extra virgin olive oil (add extra oil to make
creamier)
2 tsp tahini paste
juice 1 lemon
salt to taste
1 tsp ground cumin
1 sprig parsley
2 sprigs basil
1 clove garlic
Method
1. Put all ingredients in food processor
2. Blend until smooth
Notes
Lasts up to a week in the fridge
Enjoy as a dip, on bread/crackers or as a dressing
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