SERVES 4
PER SERVING
148 CALORIES
4.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 15 MINUTES
1 × 425g can chickpeas with no added salt or sugar
300ml soya milk
2 garlic cloves, crushed
2 teaspoons mustard seed
juice of ½ lemon
salt and cayenne pepper to taste
4 mini pitta breads to serve
1 Drain and rinse the chickpeas and place in a food processor.
2 Add the milk, garlic and mustard seed and process until smooth. Season with salt and pepper, add the lemon juice, then blend again to combine. Gradually pour in the milk, adjusting the consistency to a smooth paste and adjust the seasoning to taste.
3 Toast the pitta breads or warm in a microwave and serve with the houmous dip.
