It’s the perfect lunch, all year round. Full of phyto oestrogens and protein. We like to cook the chick peas in the Thermomix, but canned are fine and a lot less hassle!
Easy to freeze and lasts for a week in the fridge, so make a big batch so there is always a tub to grab for a healthy, hearty lunch.
200g chickpeas
75ml lemon juice
2 garlic cloves
100g tahini
40-50ml olive oil
1 tsp salt
cumin to taste
Chuck it all in the blender and whizz until creamy and smooth – add water for a more runny consistency if desired