450 g chickpeas (in a can, well dripped off)
4 tbs. ground poppy seeds
2 garlic clove
1 – 2 tbs. Tahina
3 tbs. olive oil
3 tbs. lemon juice
Mix chickpeas, some Tahina (start to use only a little of it and have the possibility to add later more, if wanted) garlic clove and olive oil and purée them almost smoothly. Add lemon juice, Chilli, Salt, Pepper and poppy seeds and stir everything well. Add spices, if needed.
Perfect to use as dip with carrots, kohlrabi or other seasonal vegetables. Highly recommended for pick nicks or as a snack.
Hint: vegan, sugar free