Cumin spice 160g

Best cumin ever – great friend to chili, curry & hummus

Mary-Ann’s Hummus

• 2 cups cooked chickpeas
• 1 – 2 cups water
• juice of 1 large lemon
• 1-2 tsp Mary-Ann’s Garlic & Herb salt
• 1-6 Tbsp Mary-Ann’s Tahini
• Blend well until smooth

Or toss chickpeas in cumin and Mary-Ann’s Garlic & Herb salt and roost with a little coconut oil.

eat as is or add to shredded cabbage, grated carrots and cashew or sunflower mayonnaise for Morroccan Coleslaw – see sunflower seeds for recipe