Ingredients
- 410 g chickpeas, drained and rinsed
- 1 garlic clove, peeled and crushed
- 3 tablespoons tahini
- 1/2 lemon, juice of
- 2 tablespoons chopped fresh coriander
- 1 tablespoon olive oil
Recipe
- 1 place all the ingredients in a food processor and blend until smooth.
- 2 transfer to a small bowl, cover and chill until required.
- 3 keeps for 2 days in the fridge.
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