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  1. 15 ounces - can chickpeas rinsed and drained very well
  2. 1/4 cups - lemon juice
  3. 1/4 cups - tahini or 1 more tablespoon oil
  4. 1 - garlic clove minced
  5. 2 tablespoons - olive oil
  6. 3/4 teaspoons - ground cumin
  7. 1/2 teaspoons - salt


Combine tahini (if using) with lemon juice in medium bowl and whisk till light and fluffy, about 1 minute. Add oil, garlic, cumin and salt and whisk again for 1 minute. Place tahini mixture and 1/2 of the chickpeas in a food processor and process until smooth, abut 2 minutes. Scrape sides and bottom of bowl with rubber spatula. Add the rest of the chickpeas, process again. Slowly add 2-3 tablespoons of very cold water until yu reach a good consistency. Add extra salt to taste. Serve with a drizzle of oil and sprinkle of sumac or paprika for garnish.


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