This is always in my fridge, I make a fresh batch once a week and it’s a healthy and tasty snack to have with carrot sticks, grained crackers or in wraps.

400g cooked chickpeas
2 cloves garlic, finely chopped
4 tbsp olive oil
1 1/2 tbsp tahini
2 tbsp greek yoghurt
1/4 cup vegetable stock
1 brown onion, finely chopped
1 tbsp cumin seeds
1 lemon, zest and juice

In a small non stick frying pan add two tbsp olive oil, cook over a medium heat the onion, garlic and cumin seeds. When cooked place into a blender.
Add to the blender the chickpeas, lemon juice, yoghurt, tahini, stock, blend until smooth.
Add the lemon zest and season to taste.
Place in the fridge to thicken and then serve with a selection of vegetables, crackers or grain and seed bread.

Click below to see the full recipe.



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