Daily news | Recipe



1 Tin of chickpeas, drained

Zest and juice of half a medium lemon

1 Small garlic clove chopped (1/2 tbsp if you use crushed garlic)

½ tsp Salt and pepper

2tbsp (30ml) Tahini paste.  You can add 3 for additional flavor

2tbsp (30ml) Ice water

½ tsp ground cumin

2tbsp (30ml) Olive oil


  1. Add all the ingredients except the olive oil and ice water to a food processor and blend at a high speed. First stream the ice water until combined followed by the oil.
  2. Scrape down the sides of the food processor regularly until the mixture is combines.
  3. If the mixture is too thick, add equal quantities of cold water and oil to keep the mixture creamy and stabilized.
  4. Scrape into a bowl and use as needed.



    200g Spinach, cut

    100g Feta Cheese

    30ml Olive oil

    1tsp Dukkah spice (optional)


    1. Bring a pot of water to a boil. Place the spinach in the sieve and place on top of the pot with boiling water taking care that the sieve does not touch the water.  Cover with a lid and allow the spinach to steam or wilt.  You can also wilt the spinach in a pan with a little bit of water.
    2. Drain the spinach well then add chop finely. In a food processor, blend the spinach, feta cheese, oil and spice together then use as your filling.