Recipes from Summer 2019/20 issue if True Natural Health

Served at the Wellness @ Wallacia Lunch in October



1 x 400 gm can chickpeas (drained and rinsed) (or 250 gm cooked chickpeas). Reserve some for decoration.
1 tsp ground turmeric
2 Tbsp tahini paste
2 garlic cloves
35 ml lemon juice
30 – 40 ml water
2 pinches ground black pepper



Chop the garlic in a food processor, then add the chickpeas, turmeric, tahini paste and lemon juice and process until combined. Add water and process again. Adjust seasoning and water to suit

Optional. Use back of a spoon to make swirls on the hummus and sprinkle over some parsley, paprika and chickpeas. Serve at room temperature