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Ingredients
- 240 g cooked white chickpeas (1 x 400 g can)
- 250 - 300 g leftover roasted vegetables (e.g. carrot, celery, fennel, onion, celeriac), cut in pieces (see Tip)
- 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 salt, to taste
- parsley, fresh, finely chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 944 kJ / 226 kcal
- Protein
- 7 g
- Carbohydrates
- 20 g
- Fat
- 14 g
- Saturated Fat
- 1.8 g
- Fibre
- 5.8 g
- Sodium
- 282 mg
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