Curry chickpea dip

Place a jar (660 g) of chickpeas in the food processor with a little of the liquid.

Fry 4 cloves of garlic, a little salt and curry in oil.

Puree the sautéed spices with 1 heaped tablespoon of tahini (sesame paste) and the juice of one lemon until creamy.

Takes about 3-4 minutes in a powerful machine.

Great as a dip for vegetable sticks or corn chips. Also good to take away. This chickpea dip is very versatile. Enjoy your meal!