(serving for 10) >> you can double
800g canned chickpeas
8 tbsp lemon juice or more
8 garlic cloves, crushed
400ml tahini (sesame seed paste)
16 tbsp water
8 tbsp extra virgin olive oil

Preparation method
1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.

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