This is one of our favourite recipes, and a great healthy snack for any new breastfeeding mother. It is also a great healthy snack for children, my own children love this and often have it for their afternoon snack.
Is a great source Omega 3, but it is also rich in Calcium, Iron, Protein, Vitamin A, Thiamine
2 x 440g cans chickpeas, drained *
2 cloves garlic, crushed
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons cold pressed extra virgin olive oil or flaxseed oil
Pinch sea salt (Himalayan)
1 teaspoon dried cumin (optional)
Place all ingredients in a blender and mix until smooth.
Store in an airtight glass jar the fridge for up to a week.
As an option roasted pumpkin or beetroot can be added.
* If you have a little more time, you can also use dried chick peas
this method takes it a little longer
Place a pack chick peas in a large bowl
Cover with cold water and soak overnight
After soaking, drain the fluid in a colander
Place the chick peas into a saucepan and cover with cold water
Simmer until plump and tender
Serve with freshly sliced carrots, cucumber or celery sticks or Turkish bread