INGREDIENTS
800 g
Chickpeas, canned
1 cup
Flat-leaf parsley, leaves
2
Garlic cloves
2
Lebanese cucumbers
1
Long red chilli
1/2 cup
Mint, whole leaves
1/2
Red onion, small
1
Egg
1
Hummus
1 tbsp
Tahini paste
1 tbsp
Olive oil
1 tbsp
Red wine vinegar
1
Vegetable oil
1 tsp
Cumin, ground