Chickpeas haven't been agreeing with my tum recently, which is sad because my main lunch on the go is a tub of hummus with vegetables to dip into. Instead of despairing (I live in Chorlton so we all know that's possible), I started to make a few replacements from beans - butter beans and cannelini work well (frigolemole - recipe coming soon). Then last week we got tins of Carlin Peas into the shop and I thought it would be a good opportunity to whizz them into a dip for lunch today. The result is not as smooth as chickpea or beans but packs lots of flavour - and works well with a sprinkling of smoked paprika on top if you like that kind of spice. I used organic lemon and garlic and the utterly delicious Raw Tahini we sell here at the shop. 


400g (one tin) Carlin Peas

jiuce of 1 lemon

2 tbsp extra virgin olive oil 

1 clove garlic

salt & pepper

1 tbsp tahini

sprinkling of smoked paprika

Simply blend these together until it comes together into a smooth paste. Serve with your favourite vegetables or crackers.