significantly less than thirty mins
much less than ten mins
This easy dip recipe is fantastic to make sandwiches for your lunchbox, or just to serve with breadsticks or pitta.
Every single serving offers 378 kcal, 13.5g protein, 47g carbohydrates (of which one.5g sugars), 13.5g body fat (of which 2g saturates), 7g fibre and .9g salt.
much less than thirty mins
significantly less than 10 mins
- 200g/7oz canned chickpeas
- two tbsp lemon juice or much more
- two garlic cloves, crushed
- 1 tsp ground cumin
- pinch salt
- one tbsp tahini (sesame seed paste)
- four tbsp water
- two tbsp additional virgin olive oil
- one tsp paprika
- four rounds of pitta bread
Drain the chickpeas and rinse. Reserve a couple of entire chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a meals processor, and mix to a creamy pure.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with added virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for 3 minutes, and minimize into quarters.