INGREDIENTS
50 g
dried chickpeas
2
heaped tbsp tahini
1 clove
garlic, peeled
1/4 tsp
smoked paprika
1 tsp
ground cumin
1 tsp
sea salt
1
lemon, juice thereof
1 tbsp
extra virgin olive oil
2 tbsp
fresh pesto
2 tbsp
toasted pine nuts
2 tbsp
Peri-Peri sauce