From Libby

Ingredients

• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 2 small onions, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 3 cups cooked chickpeas
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chilli sauce
• 3 tablespoons soy sauce
• 1/4 cup lemon juice
• 1/4 cup tahini
• 1/4 cup olive oil

 

Method

Place the parsley, mint, onions and garlic in a food processor and process until smooth.
Add chickpeas, cumin, coriander, chilli sauce, soy, lemon juice and tahini
and process.
Drizzle in the olive oil and refrigerate for at least 30 minutes before
serving.

Method