• 800g cooked chickpeas
  • 1 teaspoon of tahini
  • The juice of one lemon*
  • half a teaspoon of paprika
  • a good shake of ground black pepper
  • a tablespoon of olive oil
  • a tablespoon of ground flaxseed
  • 3 cloves of garlic chopped
  • one thumb of ginger,  chopped
  • half a cup of water

Combine all the ingredients in a food processor and blend until smooth. Serve with a sprinkle of paprika, ground black pepper, and little olive oil.



Add a little extra water to increase the creaminess.

Rather than squeeze it, you can peel and blend the lemon before adding it to the mix (= more juice than if squeezing)

I prefer to use dried chickpeas that have been soaked and boiled according to the instructions on the pack. While it takes a little more preparation, it gives a much nicer flavor and can be more economical.