Kids seem to adore this healthy dip, and it’s a fabulous party or picnic piece. It’s protein and fibre rich with high levels of iron, potassium and magnesium for maintains bone strength. It takes 2 minutes to whizz together and this greened up version is really tangy and delicious.
- 2 Cups Chickpeas soaked overnight and cooked through
Or 2 cans drained chickpeas
- 3 heaped tbsp Tahini paste
- 1 tsp ground coriander
- 2 garlic cloves
- 1 tbsp Dijon mustard
- 1 lime zest and juice
- Large sprig fresh coriander roughly chopped
- ¼ cup Olive oil
- Sea Salt and Pepper to taste
Fresh Coriander is a digestive aid, balances blood sugar and has natural antibacterial, and immune-enhancing oils.
Place all ingredients except the coriander and oil in the processor bowl and pulse until smooth. Drizzle oil in whilst blades running. Continue with water until smooth, paste like consistency. Add salt and pepper and coriander and blitz til green!