This is a great dip to dunk all those delicious crunchy vegetables in from the garden. You can also spread it on toast, or bread, or make a sandwich with it.

​

Makes one small container

​

​

INGREDIENTS

​

150g cooked chickpeas (from a tin or cooked at home)
3 tbsp olive oil
4 basil leaves
1 sprig parsley, leaves only
2 mint leaves
1 sprig dill
1 avocado
1 tbsp lemon juice
pinch salt
50ml water

​

Vegetables to serve; radishes, carrots, celery, cauliflower, peppers, fennel

​

​

METHOD

​

Place all ingredients into a blender and pulse until a smooth dip is formed. You may need to add a bit more water if needed.