- 2 x 400g can chick peas or 200g dried chick peas
- 1 teaspoon bicarbonate of soda (can be omitted)
- 5 tablespoons of extra virgin olive oil
- 3 tablespoons lemon juice
- Salt to taste (recommended to use half a teaspoon)
- 2-3 garlic cloves, crushed,
- 2 tablespoon of light tahini
- 80 ml cold water
- Paprika, a drizzle of olive oil and a few reserved chickpeas to garnish
Quick boil method
If using dried chickpeas, boil for 5 minutes in double the amount of water and half a teaspoon of bicarbonate of soda. Turn heat off and leave to sit in this water for an hour. Strain and rinse in tap water. Add chickpeas to 3 times their quantity of cold water in a pan, add another half a teaspoon of bicarbonate of soda, cover and boil gently for between 20 and 40 minutes until soft. Drain and rinse the chickpeas.
If using tinned chickpeas, start here:
In a food processor pulse the chickpeas to a paste, next combine these with all the remaining ingredients apart from the garnish and the cold water till smooth. Next while running the blender, slowly add the water to desired thickness. Taste and adjust seasoning with more salt, olive oil, lemon juice or garlic as desired. Combine for up to 5 minutes until you reach the desired consistency which should be a smooth and creamy paste.
Garnish with paprika, olive oil and a few remaining chickpeas as desired. Place in a covered bowl or container in the fridge (we love using waxed cotton, or a saucer over a bowl will do just as well!)
Eat within 3 days.