You need:
- 1 can of chickpeas, drained
- 2tbs olive oil
- 1 garlic clove or equivalent (or more)
- Lemon juice – 1/2 to 1 lemon
- Salt
- Optional – 1tbs tahini paste
Stick it all in a jar and blitz with a stick blender. That is all there is to it. Adjust the ratio of ingredients to find the combo you like.
Ottolenghi version:
- 250g dried chickpeas
Wash and put in a bowl. Cover with at least twice the volume of cold water and leave overnight. Next day, drain the chickpeas and add to a pan with
- 1.5 litres water
- 1tsp bicarbonate of soda
cook for 40 minutes ( or Instant Pot 15 minutes). Drain, then process until you have a thick paste. Add
- 270g tahini paste
- 4tbs lemon juice
- 1tsp salt
- 4 garlic cloves crushed
Process until smooth. Drizzle in iced water (up to 100ml) to loosen and keep mixing until you get a smooth creamy paste. Refrigerate until needed, but it is best served at room temperature.
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