Serves 10

1 x 400g can chickpeas, no added salt
2 tablespoons olive oil
2 tablespoons tahini (avoid if any sesame seed allergies)
Juice of 1 lemon
1 clove garlic
1 teaspoon cumin


  1. Drain and rinse chickpeas. 
  2. Blend all ingredients in a food processor until smooth.
  3. Serve with vegetable crudites or pita crisps.
This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines and the ACT Government Healthy Food and Drink Choices Policy.