About this recipe

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Recipe highlight

Why you’ll love it

Serve slightly warm with pita, a swirl of olive oil, paprika/sumac, and a few whole chickpeas on top. 🔥

Ingredients

• 🧆 Cooked chickpeas, drained: 400 g (2½ cups / 14 oz)
• 🌿 Tahini: 80 g (⅓ cup / 2.8 oz) sesame
• 🍋 Fresh lemon juice: 60 ml (¼ cup / 2 fl oz)
• 🧄 Garlic: 1–2 small cloves, crushed
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🌶️ Ground cumin: 1 g (½ tsp / 0.04 oz)
• 💧 Ice-cold water: 60–90 ml (¼–⅜ cup / 2–3 fl oz), as needed
• 🫒 Extra-virgin olive oil (blend): 30 ml (2 tbsp / 1 fl oz)
• 🫒 To finish: olive oil, paprika or sumac, a few chickpeas, parsley

Preparation

• 1 Whip tahini — In a food processor, blend tahini, lemon juice, and garlic 30–45 sec until pale and thick.
• 2 Season — Add salt, cumin, and olive oil; blend 15 sec.
• 3 Make it silky — Add chickpeas; process 1–2 min, drizzling in ice-cold water until airy and smooth. Scrape the bowl as needed.
• 4 Finish — Taste for salt/lemon. Spread in a shallow bowl, swirl, top with olive oil, paprika/sumac, chickpeas, and parsley.

Timing details

Nutrition

Estimated values per serving.

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