By Jamie Humby | Chef
Published 2 December 2024
15m
20m
10
12
Want to add a little extra flavour to your next get together? Fire up the BBQ and head to the farmers’ market. We’re making baba ghanoush!
Time for the prawn cocktail to make its comeback! This healthy version is sure to make an impression.
If you love snacking on chips and crackers but want to switch to a healthier or more natural option, try our smoky paprika and garlic kale chips.
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
Step 1:
Pre-heat oven to 180°C on fan bake.
Step 2:
Spread half a tin of drained chickpeas on a lined baking tray and bake for 10 to 15 minutes or until crunchy. Set aside.
Step 3:
Add remaining chickpeas and garlic, tahini, vinegar, cumin seeds, coriander seeds and lemon juice to a food processor. Blend until smooth. Add a little warm water if needed to provide a nice creamy texture.
Step 4:
Spoon into a bowl and sprinkle with your crunchy chickpeas, olive oil, cracked pepper and parsley leaves. Serve alongside vegetable dippers.
