Get the most out of your linseed (flax seed) oil. This tasty little snack will keep for a couple of days in the fridge, so make some for dipping peppers and raw vegetables before supper tonight, and finish off over lunch tomorrow!
70g canned soya beans
40g canned chickpeas
1/2 tbsp tahini paste
3 tbsp The Linseed Farm Linseed oil
1tbsp crème fraîche
1 garlic clove, crushed
juice and zest of 1/2 lemon
freshly ground black pepper
Blend all the ingredients in a good processor or with a hand blender. Stop when they reach the consistency you prefer - coarse or smooth.
Serve chilled or at room temperature.