Ingredients
- 15 oz can chickpeas, drained (keep the liquid)
- 2 tablespoons tahini
- 1 garlic clove
- Juice of 1 lemon
- 2 tablespoons olive oil
- Half a teaspoon ground cumin
- Carrot, cucumber, pepper and celery sticks
Method
- Put the chickpeas, tahini, garlic, lemon juice, oil and cumin in a blender.
- Blend, adding two to four tablespoons of the chickpea liquid, until smooth.
- Taste and add salt or more lemon.
- Serve with the vegetable sticks.
Cook's tipIt keeps for four days in the fridge in a closed container.
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Protein is an estimate based on typical values for the ingredients listed. Brands vary, so check your labels if you are tracking closely.
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