- 200g canned chickpeas
- 2 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Salt
- 100ml tahini
- 4 tbsp water
- 2 tbsp olive oil
- Mixed vegetables washed and cut into batons for crudites: for example, cucumber, celery, carrots, peppers and tomatoes
- Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
- Blend the chickpeas to a smooth paste
- Mix the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water together until you get a creamy puree
- Add more lemon juice, garlic, cumin or salt to taste.
- Pour the mixture into your serving dish
- Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle a little more cumin over the top.
- Serve with your choice of prepared crudites or bread
7 years to diagnosis 
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