• 6servings
  • 20minutes
  • 501calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g (8oz) dried chickpeas, soaked overnight and boiled for 1 1/2 hrs, then cooled, or 410g can chickpeas, drained and rinsed (240g drained weight)

  2. 2tbsp tahini paste

  3. 1 clove garlic, peeled and coarsely chopped

  4. 1tsp cumin seeds, freshly toasted

  5. Juice of 1 lemon (about 4tbsp)

  6. 6tbsp extra virgin olive oil

  7. Salt and freshly ground black pepper 1tbsp olive oil

  8. Cayenne pepper or smoked paprika

  9. About 2tsp toasted sesame seeds

  10. 6 pitta breads, toasted,

  11. 2 carrots,

  12. 2 celery stalks and 1 red pepper, cut into strips

Instructions Jump to Ingredients ↑

  1. Put chickpeas in a food processor with tahini, garlic and cumin seeds. With the motor running, add the lemon juice, olive oil and 1tbsp of water, so that the mixture becomes a smooth, thick cream.

  2. Season well and spoon into a dish or individual dishes. Trickle olive oil on the surface, dust with a little cayenne, or paprika, and scatter with toasted sesame seeds.

  3. Serve with pitta, carrot, celery and pepper strips.


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