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£2.92/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Drain the chickpeas, keeping the liquid for later. Spoon 1 heaped tbsp of chickpeas into a small frying pan over a medium heat. Season with salt and cook, stirring occasionally, for 2 minutes to dry them out a bit. Add 1 tbsp oil, the zaatar and pul biber or chilli flakes and cook, stirring for 1 minute more, or until aromatic. Add the honey, stir well to combine, then remove from the heat to cool in the pan.
Put the remaining chickpeas into the bowl of a food processor. Add the beetroot, garlic, tahini, lemon juice and remaining 1 tbsp oil. Blend, adding some of the reserved chickpea water as you go, about 2 tbsp, until you have a smooth paste. Season with salt to taste and spoon onto a shallow dish. Top with the spiced chickpeas and serve with the flatbreads, cut into wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,099kJ/ 263kcals |
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Fat | 12g |
Saturated Fat | 1.8g |
Carbohydrates | 26g |
Sugars | 5.6g |
Fibre | 6.1g |
Protein | 9.8g |
Salt | 0.5g |
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