60ml Tahini
One large lemon
1 clove garlic chopped
2 Tablespoons extra virgin olive oil (or any other cold pressed oil)
Half teaspoon cumin
Pinch of salt
400g can of chick peas drained or 300g dried chick peas soaked and washed
Water
Juice and zest the lemon.
Combine the tahini, lemon juice, lemon zest, garlic, oil, cumin and salt using a blender or food processor.
Add the chick peas and blend again.
Add water to the correct consistency.
Once done drizzle over a little more oil and a sprinkle of paprika.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (recipe from Zoe)
Sourdough bread (backwards bread)