A simple, cheap, and tasty dish – it’ll stay good for nearly a week in an air tight container, and it’s good for you! (Plus it freezes incredibly well – the last batch I made a 1.5 kg of the stuff!)
You might not use tahini often, but it will keep practically forever. There are light and dark versions – choose light for a more subtle flavour.
- 400 g canned chickpeas, or 120 g dried.
- Juice of 1 lemon
- 1 clove garlic
- 4 tablespoons olive oil
- 4 tbsp. tahini paste
- 1 tsp. of cumin
- Salt (if using dried chickpeas)
- A little water.
- Olive oil
- Chopped parsley
- Bread, or vegetable crudités
- If using dried chickpeas, first let them soak overnight. Then, with fresh water and a pinch of salt, bring them to the boil, cover, and simmer gently for about 1½-2 hours until the chickpeas are tender.
- Drain the chickpeas, cooked or tinned, and using a food processor blend them with the lemon juice, garlic, olive oil and cumin. Add the tahini paste as the blades revolve.
- If needed, add water until you have the right consistency – normally about the same as mayonnaise. Taste and season with cayenne pepper, pepper, and salt.
To serve, place in a serving bowl and garnish with a thin layer of olive oil, some chopped parsley and a pinch or two of paprika.
- Add some roasted peppers (easily found precooked and jared) as you finish blending the mixture
- Stir in a little pesto