Author Notes
Delicious middle-eastern dish that's vegan, gluten-free and so easy to make! —Rookie Cook
Continue After Advertisement
Ingredients
-
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
-
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.
-
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.
-
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.
See what other Food52ers are saying.