Ingredients:
- 2 400gm tins of Chickpeas in springwater (drain and save the liquid (aquafaba) to make meringues!)
- 1 heaped teaspoon crushed garlic
- 1 generous tablespoon Tahini paste
- 1 lemon (grate 1 tbspn zest and reserve, you will use this and the juice of the lemon in recipe)
- Olive oil
- 1/2 teaspoon paprika
- 2 heaped tablespoons ofTomato chutney
Method
- Put all ingredients in a mixer and blend together until smooth.
- Season to taste with salt and pepper and serve with your favourite crackers, carrot sticks or other snacks.
Recipe by Alina @ LittleByLittle
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