Eat the Rainbow by Porterfield Harriet;

Author:Porterfield, Harriet;
Language: eng
Format: epub
Publisher: Ivy Group, The
Published: 2022-02-15T00:00:00+00:00

Makes: 400g

Prep time: 5 mins

Cooking time: 20 mins

1 x 400g (14oz) tin chickpeas (garbanzos)

2 garlic cloves, minced

juice of 1 lemon

2 tbsp tahini

½ tsp ground cumin

2 tsp ground turmeric

3 tbsp extra virgin olive oil

½ tsp sea salt

4 tbsp ice-cold water

OPTIONAL TOPPINGS

1 tbsp Spiced Crispy Chickpeas

1 tbsp fresh coriander (cilantro) leaves, chopped

1 tsp sesame seeds

½ tsp sumac

Put the chickpeas in a small saucepan and cover with cold water. Bring to the boil, then reduce to a simmer. Cook for about 15–20 minutes until the chickpeas are almost falling apart and mushy. Drain and leave to cool.

Put the garlic and lemon juice in a food processor or blender and blend to combine. Add the cooled chickpeas and all the remaining ingredients and process until super smooth and creamy, adding more cold water if you need to. Transfer to a bowl or container. Top with any or all of the suggested toppings before serving.

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