Low GL Cereal Bar – OUT snack
9th April 2015
Seeds and Pears in Small Ramekin
9th April 2015
Ingredients
- 50 g chickpeas tinned
- 1 clove garlic
- 1/2 Lemon
- 1/2 tbsp tahini
- 1/2 tsp Bouillon
- coriander (half tablespoon per person)
Servings:
Instructions
- The chickpeas in a large bowl and mash them lightly with a potato masher or fork until you see the skins begin to separate from the peas
- This is a bit of a bind, but use your fingers to pick out the skins from the peas and discard
- Now grind the coriander and cumin seed using a pestle and mortar or electric grinder and add to the chickpeas with half the olive oil
- Peel and crush the garlic and add to the peas with the tahini, lemon juice and some seasoning
- Now blend it all together using a hand blender - or you could transfer to the goblet of an electric blender bowl and mix in there, adding more olive oil as necessary (you may need a lot more than you think)
- Don't over mix - it is nice if you have a few lumpy bits of chickpea left at the end
- Check the taste and if you think it's necessary, add extra seasoning or lemon juice
- Serve with a selection of crudités
