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Chickpea Puree With Crackers And Herb Cream Cheese
- Chickpeas 2 x 400 g tins, drained and rinsed
- Garlic 1 clove, crushed
- Olive oil 125 ml
- Lemon 1, juiced
- Paprika 2 tsp
- Chive snipped, to garnish
- Cream cheese 200 g
- Yoghurt 2 tbsp, natural
- Parsley 2 tbsp, chopped
- Mint 2 tbsp leaves, chopped
- Thyme 2 tbsp leaves, chopped
- Zucchini 1, cut into batons
Directions:View on Fine Dining Lovers
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