Great dip with crisps or adds new dimension to filled pittas. Fresh lemon or lime is delicious but if you dont have any lime or lemon from a bottle is just as good.
Serves 4
Ingredients
200g can chickpeas drained with a few saved to top
4 tbsp lemon juice (or lime or bottled - if using bottle use less as is concentrated)
2-3 garlic cloves crushed
1 tbsp ground cumin
Large pinch maldon sea salt flakes
3 tbsp extra virgin olive oil
dash water if needed to loosen up
1 tsp paprika to sprinkle on top with some additional oil
4 tbsp lemon juice (or lime or bottled - if using bottle use less as is concentrated)
2-3 garlic cloves crushed
1 tbsp ground cumin
Large pinch maldon sea salt flakes
3 tbsp extra virgin olive oil
dash water if needed to loosen up
1 tsp paprika to sprinkle on top with some additional oil
Method
Put chickpeas, lemon juice, crushed garlic cloves, cumin, salt in a food processor (or blender or nutribullet) and blast until smooth. Add the oil and blitz again. If needed loosen with a litlte water. Add more lime/salt/cumin to taste. Put in a bowl, create a small well and sprinkle on the extra chickpeas. Fill with a litle oil and dust the top with paprika. Devour!
Enjoy!
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