Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 19

VEGAN

This takes about 3 minutes from start to finish and tastes great. We always have a few cans of organic chickpeas in the cupboard just so we can whip this up as a healthy snack for the kids or even serve it up to guests while knocking back a few G&Ts before dinner.

1 can of organic chickpeas

1 large or 2 small garlic cloves, peeled and crushed

2 tbsp tahini (sesame seed paste)

Juice of a lemon (and another lemon for the G&Ts)

3 or 4 glugs of olive oil

A couple of pinches of salt

A couple of pinches of paprika

Drain the chickpeas, retaining some of the brine for later. Throw the chickpeas into a blender or food processor with the crushed garlic, tahini and lemon juice and start blitzing.

Slowly pour 3 or 4 glugs of olive oil in through the top of the blender with the motor still running so it all combines. You may need to scrape some of the mixture down the sides of the blender to get it all to combine. If it is too dry, re-blitz, adding a little of the brine to help it to loosen up to a smooth paste.

Season with salt and paprika to taste and serve with toasted pitta bread strips or sliced carrots.