1bunch of corianderroots discarded, leaves and stalks washed and chopped
1tablespoonfresh gingerchopped
1cloveof garlic
handful of mint leaves
juice of half a lemon
1tablespoonraw sugar
1teaspoonsalt
1/4cupdried chickpeas
1green chilli – use more if you like it spicy
Instructions
Roast the chickpeas and soak in water for 30 minutes.
Combine all ingredients in the jug of a blender. Blend on high until the mixture forms a smooth paste. Store in an air tight jar in the fridge for upto a week.
Notes
Try the same recipe with different nuts like almonds, pine nuts etc….