1x 400g can of chickpeas

2-3 cloves garlic, crushed
2 tbsp tahini

1 garlic clove, crushed
4 tbsp olive oil
juice of 1 lemon
2 tbsp orange juice
2-4 tbsp chickpea water
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper

¼ tsp paprika

½ tsp chilli powder (optional)
Garnish: black olives, paprika, 1 tbsp olive oil

Drain the chick peas and reserve the liquid.
Blend or mash the chick peas with the garlic, tahini, olive oil, lemon juice, chickpea water, ground cumin and chilli powder with the salt, if using. 

Add about 1-2 tbsp or enough of the reserved liquid to give a soft dropping consistency, not too runny.
Garnish with a sprinkling of paprika, significantly placed black olives and the drizzling of olive oil.

TIP: You could use freshly ground cumin if you like (toasting the lightly in a dry pan before grinding will help to bring out the aroma).

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