When trying to lose weight, many people find that snacking is their downfall. It's so easy to reach for those processed biscuits, chips and other snacks. But, it doesn't have to be that way.
This recipe from our Anti-Inflammatory cookbook is a super-quick and easy snack... that's also good for you.
10-15 minutes preparation and assembly time
2 tablespoons sesame seeds
400 g can chickpeas, drained and rinsed
Juice 1 small lemon
1 clove garlic, crushed
½ teaspoon ground turmeric
1 teaspoon ground cumin seeds
½ teaspoon ground paprika
¼ cup extra virgin olive oil
1 tablespoon water (if needed)
- Use a mortar and pestle to break down the sesame seeds.
- Place chickpeas, lightly ground sesame seeds, juice of a small lemon, crushed garlic, turmeric, cumin, paprika and olive oil into a small food processor and combine for 1-2 minutes.
- If the mixture is still a little grainy add water, only a very small amount at a time, scrape the sides of the food processor and blend further until the dip is to your desired consistency.
Serving suggestion: enjoy as a dip with crackers or vegetable sticks or use as a delicious spread.