If you’re prone to craving an afternoon snack, consider making a batch of this Middle Eastern-inspired pea dip. A great source of protein and fibre, it’s a nutritional, tasty alternative to salty snacks.
400g can organic chickpeas, rinsed, drained
1 cup fresh peas (or thawed frozen peas)
50g mung bean sprouts
2 tbsp tahini
1 tbsp lemon juice
2 tbsp olive oil
olive oil (extra), to serve
smoked paprika, to serve
small toasts (or steamed
vegetable dippers), to serve
1 Cook chickpeas in a pan of boiling water for 30–40 minutes or until soft. Add peas and cook for a further 5 minutes. Rinse under cold water and drain well.
2 Transfer chickpeas and peas to a food processor. Add sprouts, tahini and lemon juice and process until smooth. Gradually add oil with motor running until hummus is smooth and creamy.
3 To serve, add a drizzle of oil (extra) and a pinch of smoked paprika. Serve with small toasts (or vegetable dippers).