- 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.
You can make this recipe using black beans instead of chickpeas. Simply used cooked black beans instead of chickpeas, remove the tahini, and top with chopped celery and sour cream instead. (pictured)