This is an absolutely delicious recipe (if I do say so myself), and is perfect for your next veggie/cheese platter. It's also great on salads, sandwiches and wraps. This was made as a bit of a fluke with the ingredients I had available, but it's so good that I've made it three times in the last two weeks. Do your self a favour and buy a jar of pickled jalapeños so you too can add this to your weekly menu. 

What you need: 

1 tin of chickpeas, drained, or 1.5 cups of cooked chickpeas 

1/3 cup extra virgin olive oil

2 tablespoons tahini 

2 tablespoons white wine vinegar or lemons 

1 tablespoon pickled jalapeño, plus about 1 teaspoon of the liquid 

Salt and pepper to taste

What you do: 

1. Place all of the ingredients into a blender or food processor and blend until smooth and creamy. 

2. Serve with cup up veggies and grainy crackers for a nutritious snack plate, or add to your sandwich or salad for a tasty and satisfying addition.  

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