Parsley adds a great taste to this hummus which also makes a great spread for salad sandwiches.
Makes about 2 cups
1 x 400g can chick peas, drained and rinsed
2 Tbsp Greek yoghurt
2 Tbsp lite mayo
1 tsp sesame oil
¼ cup parsley leaves
½ tsp lemon zest
¼ cup water
Place chick peas, yoghurt, mayo, oil, parsley, lemon zest and water in a blender.
Process until smooth.
Add more water if required to make into a ‘dip’ consistency.
Pour into a bowl and serve.
Parsley hummus [right hand image]
Purple carrot spread [left hand image]