Recipe Ingredient
- 100g dried chickpeas, soaked overnight
- 360ml water
- 2 cloves garlic, crushed
- 45ml olive oil
- Juice of 1 lemon
- 90ml tahini (sesame seed paste)
- Dash of cayenne pepper
- Dash of salt
Instructions
- Drain chickpeas well and put into a large pan. Pour in water to cover and bring to the boil. Cover partially and simmer over reduced heat for 1½-2 hours or until peas are tender.
- Drain the chickpeas and reserve the liquid. Place chickpea into an electric blender. Add garlic, lemon juice, olive oil and 100ml of the reserved cooking liquid.
- Process to a purée. Add tahini and continue to process until smooth. Adjust with salt and cayenne pepper to taste. Transfer to a bowl and use as a dip.
