Serves 4
Time 10 minutes
Ingredients
1 cup canned chickpeas, drained
2 tbsp smooth peanut butter
4 cloves garlic
¼ cup water
¼ cup extra virgin olive oil
Salt and pepper
2 tsp sesame seeds
Dippers:
Baby carrots
Cornichons
Celery
Method
In a blender add chickpeas, peanut butter, garlic, water, olive oil and season generously with salt and pepper. Blitz to combine, adding more water if needed to loosen it up.
Once smooth, transfer to a serving dish and garnish with sesame seeds, and serve with baby vegetables and crackers. Alternatively, store in an airtight jar in the fridge for one week.
