serves
4-6
prep
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Stress Free Starters
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 400 g can chickpeas, drained and rinsed
- 125 g (½ cup) Japanese mayonnaise (Kewpie)
- 1 tbsp white or brown miso
- 1 lemon, juiced
- 2 tbsp tahini
- 1 tsp ground cumin
- 4 eggs, hard-boiled, peeled and quartered
To serve
- assorted colourful baby (or small) vegetables (cucumber, red radish, Dutch carrots, celery, capsicum, cherry tomatoes, baby cos lettuce, witlof)
Instructions
- Place the chickpeas, mayonnaise, miso, lemon juice, tahini and cumin in a blender and blend to a smooth paste.
- Serve with boiled eggs and crudités.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Stress Free Starters
