Cooking Becomes so Easy

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Serves: 6-10

175g chickpeas, cooked or tinned
juice of 3 lemons (to taste) freshly squeezed
2 garlic cloves, crushed
150ml / 1/4 pint tahini paste
2 tbsp extra virgin olive oil

To garnish:
1 tbsp olive oil
1 tsp paprika
1 tbsp finely chopped flat-leaf parsley
a few cooked chickpeas


Drain the chickpeas and keep a few whole ones aside to garnish the dish. Whizz up the remainder in a blender or food processor with a little of the cooking liquid to make a smooth paste.

Add the lemon, garlic, tahini paste, olive oil and salt to taste. Blend to a soft creamy texture.

Pour into a serving dish, mix the paprika with a little olive oil and dribble over the surface in a cross. Do the same with the parsley.

Sprinkle a few cooked chickpeas and serve with pitta bread or any crust white bread.

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