Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· 400 g tin chickpeas
· 100 g Greek-style yoghurt
· 150 g roasted red pepper
· ½ lemon juice
· 1 teaspoon tahini
· Pinch of smoked paprika
· 1 red pepper
· 1 carrot
Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the freshly cut vegetable sticks or store in the fridge, covered, for up to three days.
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