What you'll need:
1 x can of chickpeas, drained
1/2 lemon, juice
1/2tsp crushed garlic
30ml olive oil
75ml tahini (sesame seed paste)
(we left this out completely)
Chili powder
Salt
Place the chickpeas in a mixing bowl,
blend with lemon juice, garlic en olive oil until a paste
is formed.
Season with Chili powder and salt to taste.
 |
| Small serving bowl, handmade by Jeanne Blom |
Serve with extra olive oil drizzled on top.
Use as a dip or spread on bruschetta with chicken slices and avocado, or serve with cherry tomatoes and basil.
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