1. Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork. 2. DUKKA:. 3. Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate. 4. Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden. 5. Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week. 6. Spread the pate on whole-wheat pita and sprinkle with a little of the dukka. ---------------------------------------------------------------------------
Nutrition
Ingredients
