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Serves
4-8
Author Notes
Delicious middle-eastern dish that’s vegan, gluten-free and so easy to make! —Rookie Cook
Ingredients
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Juice from 1 lemon
2
400g cans of chickpeas, drained and rinsed
4 teaspoons
tahini
1 teaspoon
sea salt flakes
2
cloves of garlic, peeled
100 milliliters
extra virgin olive oil, plus extra for drizzling
100 milliliters
water
1 pinch
sweet paprika-
a few fresh parsley leaves to garnish
Directions
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In a blender or food processor, blitz together the chickpeas (holding a few back for garnish), tahini, cumin, salt, garlic and water until smooth and combined.
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Once smooth and still being blitzed, gradually pour the olive oil through the chimney of the processor. Blitz until incorporated and decant into a serving bowl.
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Drizzle over about a tsp of olive oil, scatter over the reserved chickpeas, sprinkle over the paprika and scatter over the parsley and serve with flatbreads or carrot batons.
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