This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 400 g canned chickpeas
- 80 g tahini
- 1 lemon, juiced
- 1 garlic clove
- 3 tbsp cold water
- 2 tbsp olive oil
- Salt and cumin
Method
- Blend tahini and lemon juice first until creamy.
- Add garlic, chickpeas, salt and cumin. Blend.
- Drizzle in cold water until light and smooth.
- Spoon into a bowl and finish with olive oil.
Useful tip: Peeling the chickpeas is optional, but blending for a full two minutes makes a major difference.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.