A small and exotic recipe to discover as early as 9 months.
- 50 g precooked chickpeas
- 1 C. tahini coffee or sesame paste
- 1 clove of garlic
- the juice of 1 half lemon
- 1 C. olive oil
- 3 sprigs of coriander
- 1 half teaspoon of cumin.
Rinse the chickpeas and cook them in water. Once cool, remove their thick skin. Place all ingredients in a blender jar and finely chop and add a little water to obtain a smooth puree. Serve with raw vegetable sticks or buns of toast.