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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
This nutritious dip is made in minutes, from cupboard ingredients.
a small tin or 120g (4oz) cooked chick peas
2-3 cloves of garlic
the juice of a lemon
extra virgin olive oil
hot water from the kettle
1 tbsp extra virgin olive oil
1 tsp paprika & salt
sprig of parsle
Using a sieve, wash the chickpeas in warm water, then pat dry with kitchen paper. Place in the chopper with the garlic and most of the lemon juice and whiz, using top speed.
Dribble in a little olive oil through the holes in the lid. Adding a tablespoon or two of hot water will prevent the mixture from
separating. Add salt and pepper to taste, and more lemon juice if required.
Spoon into a pretty dish, dribble on little olive oil and sprinkle with paprika. Using scissors, snip the parsley over the top.
Serve with pitta bread, cos lettuce spears, tomato wedges and cucumber sticks.