Fresh and easy

This took me about 10 minutes to make and tidy up, leaving out the tahini keeps the calories and cost down…whats not to like about that?  Scoop it up with sticks of salad or spread it on crackers.

About this Recipe

By: Gluten Free Helly

Chickpeas are very nutritious containing a good amount of iron and fibre together with potassium, B6 and magnesium making them ideal for vegetarian diets, ladies who are menstruating and ladies in the peri/menopause, particularly when mixing them with extra virgin olive oil.  

EVOO will give you a good dose of antioxidants, vitamin K and E, all helping towards reducing the risk of heart attacks and keeping cholesterol levels down. 

The fresh lemon juice not only helps with keeping it fresh and tasty but also adds vitamin C, which together with the vitamin E from the EVOO will help nourish and protect our skin. 

The spicy kick of harissa counters the lemon garlic flavour and gives your digestion a little boost too.

 

 

 

 

Ingredients

1 400g can of chickpeas, drained and washed

4 tbsp of water

1 1/2 tbsp Extra Virgin Olive Oil

1 tbsp lemon juice (approximately the juice of half of a lemon)

1 garlic clove

1/2 tsp harissa spice powder mix

1/2 tsp salt

Freshly ground black pepper to taste

10 strands of chives or the green part of a spring onion

5 fresh mint leaves

Equipment needed:
  • Food processor

Step by Step Instructions

Step 1

Place all the ingredients in to a food processor and blend until smooth. 

Step 2
 Enjoy straight away or store in a sealed container in the fridge.