This chickpea puree is simply divine. Chickpeas are blended with lemon zest, lemon juice, tahini, olive oil and garlic. Serve as a dip with vegetables or pitta bread. It also does well as a sandwich filler.
10 people made this
1 (410g) tin chickpeas, rinsed and drained
1 small lemon, zest grated and juiced
2 tablespoons tahini (sesame paste)
2 tablespoons olive oil
1 clove garlic, crushed
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Method Prep:10min › Extra time:30min chilling › Ready in:40min
Put all ingredients into a food processor or liquidiser and process until smooth. Refrigerate in a bowl for 30 minutes and serve garnished. Blend some sweet paprika with a little olive oil and drizzle over.