Ingredients

Method

• 1 400 g can of chickpeas
• 1 T lemon juice
• 1 t cumin seeds, ground
• 2 T smooth peanut butter
• 6 pita breads

Method

Ingredients

Blend the chickpeas with the olive oil, lemon juice, cumin and smooth peanut butter until smooth and creamy.

Serve with oven-warmed pita breads.

Store in an airtight container in the fridge for up to three days.

Cook's note: this recipe is very easy and the addition of peanuts givees it a great flavour.

This recipe was created by TASTE reader Terri-Robin Haywood of Durban. You too can see your recipes in the magazine and on our website - visit Competitions to see what we're looking for right now.