INGREDIENTS:

• 1x 400g can of Chickpeas, drained

• 2 cloves of garlic (or to taste)

• 1/2 cup Extra Virgin Olive Oil

• 2x Tbsp water

• 1x Big bunch of basil

• 1/3 cup pumpkin seeds

• 1/4 cup of light tasty cheese (or to taste)

• pinch of salt (to taste)

• 1 handful spinach leaves

*Optional add ins*

• Pinch of chilli flakes

• Lemon juice

• Greek yogurt, milk or cream for a creamy peso sauce

METHOD:

1. Drain and rinse chickpeas with water, pat dry and air fry for 10 minutes (or roast for roughly 15-20 minutes) or until crispy. Set a side and let them cool

2. Toast in a pan or air fry pumpkin seeds until golden. Set a side and let them cool

3. Wash basil leaves and seperate from stems.

4. Place the basil, garlic, cooled crispy chickpeas and pumpkin seeds, water, cheese, oil and salt in a small food processor.

5. Process into a coarse paste - You may need to have a taste, and keep adding a bit more cheese, salt or oil until you are happy with the taste and consistency.

6. Add to pasta of choice and enjoy

Makes roughly 4-6 serves, vegetarian friendly, nut-free and naturally gluten free