greek, Mediterranean, Turkish
cloves of garlic
extra virgin olive oil
Drain and rinse 2 cans of cooked chickpeas add to them to the food processor.
Put a 160ml of the best olive oil you have, I use cold pressed extra virgin, into the food processor.
Crush 2 cloves of garlic into the food processor.
Put 4 tablespoons of Tahini into the food processor.
Put the juice of 1 lemon into the food processor.
Add 40 ml of cold water into the food processor..
Now switch on the food processor and let it blend all the ingredients together until smooth. If you find it it too stiff, slowly dribble in more cold water until the right consistency is achieved.
Turn out into a serving bowl and put the jest of the lemon skin over the top.
Drizzle with a little olive oil and sprinkle with some cayenne pepper
Serve with flatbreads or use as part of a meal
can be stored in a container in a fridge for up 5 days.
Tried this recipe?