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Cauliflower, Chickpea, Tahini and Lemon Dip

Stylish Stuffing

Chopped sun-dried or semi-dried tomatoes add zest to stuffing for a chicken or turkey.

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Caulilflower, Chickpea, Tahini and Lemon Dip

Makes 4 cups

Ingredients:

1 small cauliflower, cut into florets and steamed
1 x 400g tin Sandhurst Chickpeas, drained
Juice of 2 lemons (about ½ cup)
2 cups (500g) Sandhurst Tahini
½ cup diced Sandhurst Preserved Lemon

Here's How:

Puree cauliflower, chickpeas, lemon juice and tahini until pale and smooth. Stir in most of the preserved lemon, reserving 1 tablespoon for garnish.
Transfer mixture to a serving bowl, sprinkle with reserved lemon, and serve with crisp breads and crackers.

Note: the mixture could also be combined with 4 sheets titanium strength gelatine and sliced pitted Sandhurst Kalamata Olives, and set as a mousse.

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