• 3 tbsp sesame seeds
  • 1 tsp ground cumin
  • 2 x 410g tins chickpeas in water, drained
  • 1 clove garlic, chopped
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • Celery sticks (some with the tops left on) and carrot batons, to serve


  1. 1

    Heat the sesame seeds and cumin in a dry frying pan for 1 minute, stirring constantly to stop them sticking, to release their flavours.

  2. 2

    Transfer to a food processor and add the drained chickpeas, garlic, lemon juice and olive oil. Whiz to a coarse purée, adding a little more olive oil or water if needed.

  3. 3

    To serve, spoon into a shallow bowl. Push the celery sticks and carrot batons into the dip.

Nutritional Details

Each serving provides
  • Energy 871kj 208kcal 10%
  • Fat 10.1g 14%
  • Saturates 1.4g 7%
  • Sugars 1.7g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

17.6g carbohydrate 7.7g fibre 7.8g protein

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