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Ingredients
- 250 - 300 g cooked vegetables (e.g. carrot, celery, fennel, onion, celeriac), cut in pieces (see tip)
- 240 g tinned chickpeas drained (1 x 400 g tin), reserving liquid
- 50 - 75 g tahini to taste (see tip)
- 30 g extra virgin olive oil plus extra for drizzling
- 20 g freshly squeezed lemon juice
- ½ - 1 garlic clove to taste
- ½ - 1 tsp ground cumin to taste
- ½ - 1 tsp fine sea salt to taste
- fresh parsley finely chopped, for serving
- Nutrition
- per 1 portion
- Calories
- 226 kcal / 944 kJ
- Protein
- 7 g
- Fat
- 14 g
- Carbohydrates
- 20 g
- Fibre
- 5.8 g
- Saturated Fat
- 1.8 g
- Sodium
- 282 mg
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