Cumin spice 40g
Best cumin ever – great friend to chili, curry & 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
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