I love chickpeas and make hoummus most weekends. We usually eat it with flatbread but lately have been making falafels as well and rolling them up in bread with the hoummus, lettuce, spinach, cucumber, tomato, sprouts and (the best bit) grated beetroot.
400g cups cooked chickpeas
Water
2 tsp salt
2 cloves garlic
½ cup tahini
1/3 cup lemon juice
Blend/puree chickpeas with enough water to make a thick paste. Blend in crushed garlic and salt. Add tahini and lemon juice alternately. Adjust quantities to taste.
400g cups cooked chickpeas
Water
2 tsp salt
2 cloves garlic
½ cup tahini
1/3 cup lemon juice
Blend/puree chickpeas with enough water to make a thick paste. Blend in crushed garlic and salt. Add tahini and lemon juice alternately. Adjust quantities to taste.
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