Easy Mango Chickpea Curry Dip

Serves 4
Time 10 minutes


1 red onion, quartered
1 knob of ginger, grated
2 cloves garlic, grated
¼ tsp cayenne pepper
¼ tsp cumin
Salt and pepper, to taste
1 400g tin chickpeas, drained and rinsed
2 tbsp water
1 tbsp tahini
2 mangoes, chopped
1 bunch coriander, roughly chopped
Roti bread, to serve


Pan fry the onion, ginger, garlic and spices until softened. Add the chickpeas to warm through.

In a food processor, add all of the ingredients and blend until smooth.

Serve with warm roti bread.