Ingredients:
- 1x tin of canned chickpeas
- 1x cup of macadamia nuts
- 4 tbsp lemon juice
- 4 garlic cloves (crushed)
- 2 tbsp tahini
- 8 tbsp water
- 4 tbsp olive oil
- 2 tbsp ground cumin
- 2 tbsp paprika
- 1x pinch of sea salt
Method:
Drain the chickpeas.
Place the chickpeas, macadamia nuts, lemon juice, garlic, cumin, salt, tahini, and water in a food processor and blitz to a creamy puree.
Serve in a bowl and drizzle with olive oil, scatter with some retained macadamia nuts, and sprinkle with paprika.
Serve with pitta bread.
