A good source of protein, healthy fats and fibre this popular dip is also relatively low GL (glycaemic load) which will keep blood sugar levels balanced, leading to feeling fuller for longer and help to regulate energy.
Ingredients:
400g chickpeas (this recipe uses tinned in water, however, using dried chickpeas produces a more economical and less wasteful version – soak for 24 hours, drain, rinse and cook chickpeas beforehand)
3-4 tablespoons of water (add for desired consistency)
2 and a half tablespoons of extra-virgin olive oil
Half a freshly squeezed lemon
2 cloves of garlic
2 tablespoons light tahini or sesame seeds
Salt to taste
Cumin to taste
Optional – seasoning of your choice, I love a bit of paprika
Directions:
1. Rinse chickpeas well through a sieve in water
2. Add all ingredients to your blender and blend to desired consistency
3. Spoon into a serving bowl and sprinkle paprika over the top
4. Serve with mixed crudité, wholemeal pitta, tortillas – basically anything that takes your fancy!
