“From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.”
READY IN:
6mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain and rinse chick peas.
  2. Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
  3. Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

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