Chickpea spread
The chickpea spread keeps for several days in the fridge and is delicious on waffles, with potatoes or as a dip for dipping vegetables.
| Quantity | Ingredients |
|---|---|
| 200 g | Chickpeas, sprouted and cooked |
| 3 TBSP. | Lemon juice |
| 3 TBSP. | Olive oil |
| 2 TABLESPOONS | Tahini (sesame paste) |
| 1 pinch | Salt |
| 1/2 bunch | Parsley |
Allow the chickpeas to germinate. Boil in water and turmeric until soft. Place in a food processor with the chickpea water, lemon juice and a little rock salt.
Season with tahini (sesame paste), parsley and olive oil. Mix everything well. If the mixture is too dry, add a little water and continue mixing until the spread is soft and smooth.
