- - 2 to 3 medium cloves of garlic
- - A large handful of parsley
- - 2 spring onions/scallions (optional )
- - 3 cups cooked chickpeas (2 x 440g tins of chickpeas, drained and rinsed)
- - 6 tbsp tahini (or ¾ cup in original recipe)
- - 6 tbsp lemon juice
- - ¾ - 1 tsp salt (to taste – I used 1 tsp to compensate for less chilli)
- - yoghurt (optional)
- - cayenne and cumin to taste (optional – I didn’t use)
Mollie says to mince garlic and parley (and spring onions) in food processor separately to other ingredients, but I chopped them finely and then blitzed in food processor with chickpeas, tahini, and lemon juice. Season to taste. I found the mixture a little stiff so added some yoghurt. Chill in container.
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