By Deborah Manning | Posted: Tuesday September 6, 2016
Recipes developed in conjunction with the University of Otago Human Nutrition Department
SERVES 4-5
• 1 can chickpeas, drained and rinsed
• 1 clove garlic, peeled and crushed OR 1 tsp garlic paste
• Juice of one lemon
• 1 Tbsp vegetable oil (canola or olive)
• 1 Tbsp water
• 1 tsp ground cumin
• 1 tsp salt
• 1⁄4 cup tahini OR 1tsp of sesame or peanut oil (optional)
• 1⁄4 tsp ground pepper (optional)
1. Use a stick blender or food processor to blend all ingredients until smooth.
2. Serve with toasted pita bread crisps or vegetable sticks.
Keep in the refrigerator and use within 3 days.
Can be frozen for up to 6 months.
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