I love a recipe that I can make quickly and especially recipes for which I generally have all the ingredients without having to make a special trip to the supermarket.
I can’t even remember where I got this one, but I’ve made it so many times that the page in my notebook is all splashed!
This is perfect for lunchboxes – just add a few carrot sticks, celery sticks, cucumber, snow peas, green beans, capsicum, cherry tomatoes, whatever is in the veggie drawer. My children love dips, and I must admit, it beats a sandwich any day.
tin of chickpeas
1 tablespoon of tahini
juice of 1 lemon
4 tablespoons of plain yoghurt (I find the thick Greek stuff works best here)
3 tablespoons of olive oil
1 clove of garlic
1 large avocado
Throw everything into the blender, and blitz until smooth. Taste, and season. You may find you need more yoghurt, or more lemon juice – it just depends on what you like.
Lasts a few days in the fridge as long as you seal it. I top the container off with a bit of baking paper, or an extra squeeze of lemon juice to stop it going brown.
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