- makes 2 cups serves
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 1 x 400 g can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 garlic cloves, roughly chopped
- 1 tsp ground cumin
- ¼ cup sundried tomatoes
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp olive oil
- salt and freshly ground pepper, to taste
Instructions
1. Combine tahini, chickpeas, garlic, cumin, sundried tomatoes, lemon juice and olive oil into a food processor and puree.
2. Season with salt and pepper.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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