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Ingredients
400g can chickpeas, drained and rinsed
5 tbsp extra virgin olive oil
2 garlic cloves, crushed
3 tbsp Cooks' ingredients Harissa Paste
2 tbsp tahini
1 lemon, juice
2 small courgettes
6 slice/s Stone-baked Grand Rustique bread
Method
Put the chickpeas, 4 tbsp oil, garlic, harissa and tahini in a food processor and pulse until combined but still coarse. Add a squeeze of lemon juice and season.
Use a vegetable peeler to pare ribbons from the courgette. Toss in a bowl with the remaining 1 tbsp olive oil and lemon juice and season. Drain, reserving the liquid.
Toast the bread, then top with the houmous and drained courgette ribbons. Spoon over a little of the drained liquid and a splash more oil, and grind over with black pepper.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,407kJ/ 337kcals
Fat
18g
Saturated Fat
2.8g
Carbohydrates
30g
Sugars
2.9g
Fibre
5.9g
Protein
11g
Salt
0.52g
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Everyday value
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