This tasty chickpea dip makes a great light lunch or snack – or server as a side to a traditional Greek feast
Prep time: 20 mins
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
- 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
- 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.
- 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.
- Serve with pitta, carrot, celery and pepper strips.
Nutritional information per portion
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.