INGREDIENTS 

• 200g/70z canned chickpeas
• 3 tbsp. Sacla' Vegan Basil Pesto 
• 2 tbsp Lemon juice 
• 2 tbsp Tahini 
• 1 tsp Salt 

INSTRUCTIONS 

1. Add your chickpeas, tahini, Vegan Basil Pesto, lemon juice and salt in a blender.
   
2. Blend until smooth, if too thick, add a little water. 
   
3. Garnish with basil leaves, a drizzle of olive oil. Serve with pita bread triangles for dipping.