200g roasted pumpkin
230g cooked chickpeas
¼ cup olive oil
¼ cup hulled tahini
1/3 cup water
¼ cup lemon juice
½ tsp sea salt
Add all of the above ingredients to a high powered blender or food processor. Blend until smooth and pour out onto a round serving bowl. Drizzle with a tablespoon of olive oil and sprinkle with some cooked chickpeas. Serve with crackers and vegetable sticks.
This will keep in the fridge for up to 10 days.
Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium. While spinach is high in folate, vitamin
This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme,
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
