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1 400g tin cooked chickpeas, drained and water reserved.

1-2 cloves of garlic, peeled.

1 lemon, juice and zest.

45g tahini.

2 tablespoons olive oil.

1 tablespoon parsley (or mint).

salt and pepper.


Place all the ingredients in a food processor and pulse.

Adjust the texture to suit you: completely smooth or with some chunkier pieces.   Add a little of the reserved liquid from the tin to make runnier and smoother.

Adjust the flavour to taste: more lemon, garlic, herbs, salt and pepper to suit you.

My Tips:

Tahini is ground sesame seeds and can separate a little in the jar.   Gently stir with a spoon to re-combine the oil into the paste.

Garnish with black olives and lemon wedges.

Serve with sticks of carrot, pepper and celery, florets of cauliflower and broccoli to give colour and crunch.

Try with pitta bread – you can make your own using a basic bread dough.

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© 2024 - Penny Melville-Brown
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