- 1/2 cup Ensure vanilla powder
- 2 x 400g tinned chickpeas, rinsed and drained
- 2 garlic cloves
- 1/3 cup extra virgin olive oil (extra to serve)
- Juice from 2 lemons
- 1 tsp. cumin, ground
- 2 tbsp. tahini
- 1 tbsp water
- Salt and pepper to taste
- Chopped parsley to serve
- Add all the ingredients to a food processor and blitz until smooth and well combined.
- Garnish with chopped parsley and drizzle extra virgin olive oil on top.
- Serve with crackers, flatbread or oven-baked tortilla chips.
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