Dish type: Starter
Preparation time: 10 minutes
Cooking time: 3-5 minutes
1 cup drained, rinsed, cooked chickpeas 5 cloves garlic, roasted
1/2 cup olive oil
1/2 cup tahini
2 tablespoons New Zealand Honey Co Manuka Honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
Juice of 2 lemons
Place all of the above ingredients into a food processor and blend until smooth.
Garnish with sweet paprika and a drizzle of olive oil.
Garlic pita wedges
4 small pitta pockets
1/2 cup parsley, finely chopped
2 cloves garlic, crushed
1/4 cup olive oil
25g butter, softly melted
Preheat oven to 220 degrees Celsius, fan grill.
Cut pita pocket in half, length ways.
Mix all ingredients together in a cup.
Spread mixture evenly all over pita.
Toast the pitta pockets under the grill for approximately 3 minutes or until golden and crispy.