1 cup of tinned chickpeas, drained
3 Tablespoons of fresh lemon juice
3 Tablespoons of tahini
1 small garlic clove, minced
2 Tablespoons of extra-virgin olive oil, plus more for serving
2 Tablespoons of water
1 large orange kumara, peeled, diced and cooked slightly
1 teaspoon of fresh ginger, grated
1 Tablespoon of miso paste
Add all ingredients to a food processor and whizz for at least 2 minutes until smooth, season to taste.
Serve on top of the Pumpkin, Sunflower & Chia Baked Oat Thins.
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