3 cups of tinned chickpeas, drained
½ cup fresh lemon juice
½ cup tahini
2 small garlic cloves, minced
60ml extra-virgin olive oil, plus more for serving
90 ml water
Salt & pepper
Add all ingredients to a food processor and whizz for at least two minutes until smooth. Season to taste
Blend in ½ a cup of cooked beetroot & 1 Tablespoon of horseradish sauce
Blend in 3 large cooked carrots & 1½ teaspoons of ground cumin
Blend in 2 large avocados and zest of a lemon.
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