• 750 g jar of chickpeas
  • 1 clove of garlic
  • virgin olive oil
  • ground cumin
  • 1 lemon
  • 2.5 tablespoons tahini



  1. Tip 1 x 700g jar of chickpeas (juices and all) into a blender.
  2. Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.
  3. Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.
  4. Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.
  5. Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.



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