- 300 gr Maurice Mathieu curry sauce
- 500 gr canned chickpeas
- 100 ml soft olive oil
- 20 ml lemon juice
Put the chickpeas with the olive oil and lemon juice in a blender, and blend until smooth. Meanwhile, put the Maurice Mathieu curry sauce in a mixing bowl. Add the chickpeas to the curry sauce and mix.
Tip: Use this spread on flatbread with carrots and cucumber, finish with some olive oil and chilli flakes. Or just as a dip with crispy vegetables.
