Chickpea spread or dip

Allow the chickpeas to germinate. Cook in water and turmeric until soft. Place in a food processor with the juice of one lemon and a little rock salt.

Season with tahini (sesame paste).

Add the parsley and olive oil and mix well.

If the mixture is too dry, add a little water and continue mixing.

The chickpea spread keeps for several days in the fridge and is delicious on waffles, with potatoes or as a dip for dipping vegetables.