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200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
Drain the chickpeas and rinse.
Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
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 and scatter with the reserved chickpeas.
Sprinkle with chilli flakes and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters or as desired.
This will keep in the fridge for 3-4 days.
Recipe credit: BBCFood
I adapted this recipe to make it slightly healthier.
I reduced the amount of Tahini to 2 Tbspn, olive oil to 1 Tbspn, used Sumac instead of paprika and increased the lemon juice to 3 Tbspns.
Adapted, Prepared, tried and tested by: Preshana Singh