Serves: 10
Difficulty of recipe preparation: Easy
Preparation time: 10
Cooking time: 0
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 jalapeno, seeds removed, sliced. Or 4 pieces pickled jalapenos from a jar
- Zest and juice of 1 lime
- 2 tbs tahini
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cloves garlic, peeled and coarsely chopped
- 1-2 cups water
Method
- Place all ingredients except the water in a food processor. Blend, adding water gradually and scraping down the sides of the bowl as necessary until a spreadable or dippable consistency is reached.
Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Amy Carrad, NSW.