Hummus
- 1 x 410g tin chickpeas
- 60 ml lemon juice
- 5-10 ml 1-2 teaspoons garlic, crushed
- 60 ml 4 tablespoons tahini (sesame seed paste)
- linch of salt (pepper, paprika and parsley)
- Mix all the ingredients in a blender or food processor and season to taste.
- Store in fridge for up to one week.
- Choose low GI bread, whole-grain crackers or rye bread and add a mixed salad.