Ingredients
- 750 g jar of chickpeas
- 1 clove of garlic
- virgin olive oil
- ground cumin
- 1 lemon
- 2.5 tablespoons tahini
Method
- Tip 1 x 700g jar of chickpeas (juices and all) into a blender.
- Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.
- Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.
- Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.
- Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.
