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200g tinned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
100ml tahini (optional)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
Pitta bread


  1. Drain the chickpeas and rinse. Alternatively, prepare the chickpeas from scratch, then drain and rinse.
  2. Put everything (prepared chickpeas, lemon juice, garlic, cumin, salt, tahini and water) into a food processor, and whizz to a purée.
  3. Add more lemon juice, garlic, cumin or salt to taste. Scoop out into a serving bowl. Drizzle with some olive oil.
  4. Sprinkle over with paprika and serve with pitta bread, warmed in a oven for three minutes and quartered.