This tasty chickpea dip makes a great light lunch or snack – or server as a side to a traditional Greek feast
Serves: 6
Prep time: 20 mins
Cooking time:
Total time: 20 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 250g (8oz) dried chickpeas, soaked overnight and boiled for 1½ hrs, then cooled, or 410g can chickpeas, drained and rinsed (240g drained weight)


    • 2tbsp tahini paste


    • 1 clove garlic, peeled and coarsely chopped


    • 1tsp cumin seeds, freshly toasted


    • Juice of 1 lemon (about 4tbsp)


    • 6tbsp extra virgin olive oil


    • Salt and freshly ground black pepper


To serve:

    • 1tbsp olive oil


    • Cayenne pepper or smoked paprika


    • About 2tsp toasted sesame seeds


    • 6 pitta breads, toasted, 2 carrots, 2 celery stalks and 1 red pepper, cut into strips






    1. Put chickpeas in a food processor with tahini, garlic and cumin seeds. With the motor running, add the lemon juice, olive oil and 1tbsp of water, so that the mixture becomes a smooth, thick cream.


    1. Season well and spoon into a dish or individual dishes. Trickle olive oil on the surface, dust with a little cayenne, or paprika, and scatter with toasted sesame seeds.


    1. Serve with pitta, carrot, celery and pepper strips.



Nutritional information per portion



fat 20.0g saturates 3.0g calories 501(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.