Always keep a can or two of chickpeas in the pantry to make this child-friendly dip. It’s healthy, super easy and whizzes together for the ultimate after-school snack. Replace chickpeas with other beans, if liked, and add a small can of tuna, drained, for another twist on this classic
Ingredients
1 x 400g tin organic chickpeas
1 tbsp tahini paste
1 garlic clove, peeled and roughly chopped
Juice of 1 lemon
¼ cup extra virgin olive oil
Method
Pour the chickpeas into a strainer and rinse thoroughly under running water. Throw chickpeas into a food processor with the tahini paste, garlic and lemon juice and blend on high for 30 seconds.
Turn off at the power and open lid, then use a wooden spoon to scrape the sides of the food processor, then add oil. Turn power on and whiz again for one to two minutes, repeating the side-scraping if the chickpeas stick again.
Add more lemon and salt and pepper to taste. Top scattered with chopped fresh herbs, if desired, and serve with crackers or vegetable sticks.
