Ingredients
1 jar of Soya Natural Biogurt
150 g cooked and drained chickpeas
1 tablespoon of tahina
juice of 1 lime
100 g of crackers
2 tbsp of sesame seeds
3 tbsp of linseed
1/2 celery stalk
1 carrot
2 pickled gherkins
evo oil to taste
salt to taste
black pepper to taste
Made with
Preparation
Blend the crackers together with the sesame seeds and a pinch of salt and pour into the bottom of a glass. Then pour in 2 tablespoons of linseed.
Using an immersion blender, blend the chickpeas together with the Soya Natural Biogurt, tahina, lime juice, a drizzle of oil, a pinch of salt and a grating of pepper. Pour the cream into the glass.
Cut all the vegetables into strips and place them in the centre of the glass.
Finish with the last tablespoons of linseed.
