Ingredients
400g can chickpeas, drained and rinsed
1 medium avocado, peeled and stoned
1 fat garlic clove
1 tablespoon tahini
2-3 sprigs coriander, leaves picked
1 lime, juiced
60ml (1/4 cup) Vitasoy Soy Milky Regular
1 teaspoon sea salt
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- Add the chickpeas, avocado, garlic, tahini and coriander leaves into the bowl of food processor and process for a few minutes until it forms a rough paste.
- Add the lime juice, soy milk and salt and process until smooth, adding a little extra lime juice or soy milk if needed to get the consistency you like.
- Transfer to a bowl and serve immediately with pita chips and crunchy raw veggies. Best eaten on the day it is made as it discolours if kept in the fridge.