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