Another recipe boasting a source of omega-3 fatty acids, this tasty snack can keep for a couple of days in the fridge. Perfect as a dip for raw vegetables (e.g. carrot, pepper, celery, cucumber), wholemeal crackers, or using as a spread in a wrap.
70g of soya beans (canned), 40g chickpeas (canned), ½ tbsp. tahini paste, 3 tbsp. flaxseed/linseed oil, 1 tbsp. natural yoghurt, 1 garlic clove (crushed or finely diced), juice and zest of ½ lemon, salt and pepper.
Blend all the ingredients in a food processor (or hand blender). Continue to blend until desired consistency is attained (e.g. coarse or smooth).
The next recipe by Zerlina will be released on Monday 2nd April 2018.