Super easy, delicious and nutritious….
You and your family will devour it in not time, my grandson certainly did! So did his parents.
Always read the recipe through before getting started.
You will need:
food processor
1 tin of chickpeas, rinsed and “well” drained so there is no residue water.
2 cloves of garlic crushed with a little Himalayan pink salt
1Ts lemon juice
3C frozen baby peas, defrosted and drained
2C frozen edamame beans, defrosted and drained
1T fresh basil
1Tsp fresh mint
a good grind of black pepper (optional)
about ¼ C extra virgin olive oil, you may need more to get the correct consistency Just keep adding a little at a time.
Let’s get started:
Set your processor up
Crush your garlic with the side of you knife and add the pink salt in to create a paste
Add your chickpeas, baby peas and edamame beans, lemon juice, garlic and herbs to processor and pulse until the peas and beans begin to come together.
You are now ready to add the oil
Gradually drizzle oil in until nice creamy consistency, you may need to add a little more oil, taste test as you go. (everyone’s drizzle is different) You are better to under ad that over. If you feel it is to heavy and think ad a little more very gradually
Taste test for your preference and season to taste with salt and pepper, you may feel you want a little more lemon juice, basil or mint.
Please do this a little at a time.
If you are unsure, let it sit for a few moments then re-taste.
Remember all our taste buds are different and it is always easy to add more than take it out.
Serve with carrot sticks, green beans, slices of capsicum or your favourite crackers.
It’s great on thinly sliced toasted whole meal bread.
Makes a great spread for school lunch boxes or a container of it with some vegetable sticks. Nice healthy lunch.
*Chickpeas, edamame beans and peas are a great for our immune support, as are garlic herbs and lemons
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