Recipe by The Gibraltar Vegan, follow http://www.instagram.com/thegibraltarvegan for updates


  • 250g drained chickpeas
  • 150g fresh raspberries
  • 4 cloves of garlic
  • 1/2 the juice from an orange
  • 3 tbsp water
  • ¼ tsp Himalayan pink salt
  • 1 carrot
  • 1 pack of Ryvita Rosemary or wholegrain thins crackers (or whatever crackers you prefer)


1. Put the water, chickpeas, raspberries, garlic, orange juice and salt into the blender.

2. Blend until somewhat creamy.

3. Scoop out into a bowl and serve with batons of carrots and crackers, top with a few raspberries for aesthetic purposes.

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The Gibraltar Magazine is your monthly business, entertainment, and lifestyle source. Providing the community with the latest breaking news and quality content since 1995. Every month, 100 pages are packed with gripping features from a cross- section of the Gibraltarian community in business, culture and leisure. We have pledged to support the wealth of local talent, constantly promoting young artists, musicians, authors and entrepreneurs and presenting what’s on around the Rock. In the business section, we focus on finance, property, and gaming industries. Embracing the latest technology and updating our website daily, we’re able to provide increased and up-to-the-minute information. The magazine has been operating for 25 years, which speaks volumes for our forward-thinking team who strive to take a fresh direction each month, as well as our loyal readership and confidence of advertisers.