Calories: 246 Preparation: 5 mins Serves: 4-6
2 (410g) cans chick peas
1 clove garlic, crushed
45ml/3 tbsp olive oil
15ml/1 tbsp tahini
Juice 1 lemon
Good pinch cayenne pepper
1 (85g) bag watercress
Wholemeal pitta bread to serve
Drain the chick peas, reserving 100ml/4 floz of the liquid. Put half the chick peas and all the liquid in a food processor, add the garlic, olive oil, tahini, lemon juice, cayenne and plenty of salt and freshly ground black pepper. Whizz until the mixture becomes smooth.
Add the remaining chick peas and the watercress and whizz again on the pulse setting, until the mixture is still quite chunky. Serve stuffed in warm pitta bread or as a dip with crudites.
Fat: 14.3g Saturated Fat: 1.5g Carbohydrate: 20.4g Protein: 10.3g Fibre: 5.7g Salt: 0.72g