Ingredients
1.2 cups dry chickpeas, soaked overnight and boiled until soft, or 2 x 400g cans of chickpeas (save ½ cup or more of liquid )
4 teaspoons tahini
4 garlic cloves, crushed
Good pinch of sea salt
¼ cup quality extra virgin olive oil (plus extra for drizzling)
Juice of 1 or 2 lemons
1 bunch coriander or parsley leaves, finely chopped
Method
Put all ingredients (except the chopped coriander/parsley) in a food processor and pulse until well blended.
Add more liquid, salt or lemon juice to taste.
Put in a serving bowl, drizzle a little olive oil and sprinkle chopped herbs and paprika for more colour. Add a few whole chickpeas for texture (optional).
Author
Duang Tengtrirat
Research