1 x 400g tin chickpeas, drained 2 garlic cloves, peeled juice of 1 lemon 3 tbsp tahini
1 tsp ground cumin
3 tbsp extra-virgin olive oil, plus extra to serve
Pink Himalayan salt or sea salt and freshly ground black pepper
Pulse the chickpeas and garlic cloves together for 1 minute in a food processor, then add the rest of the ingredients along with a pinch of salt and pepper and a splash of water until smooth and whizz. Serve drizzled with extra-virgin olive oil.
Roast Salmon Fillets with Braeburn Apple Salsa Verde
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