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
pinch salt
2 pinches ground black pepper
olive oil to serve (optional)



Chop the garlic in a food processor, then add the chickpeas, a pinch of salt, 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, drizzle over olive oil and sprinkle over some reserved chickpeas. Serve at room temperature