Prep. Time 10′ Serves 4
Ingredients
- 2 cups cooked chickpeas
- 1-3 cloves garlic (depending on the intensity you want)
- 4 tbsp tahini
- 6 tbsp olive oil
- 1 medium lemon (juice)
- 2 pinches of cumin
- 2 pinches of sweet paprika
- Salt
- Pepper
- 2-3 tbsp water (for a creamier and smoother result)
- A bit of paprika and olive oil to serve
Instructions
- You can use canned chickpeas for convenience, but for an even better result, boil them yourself
- Soak the chickpeas in water overnight.
- Drain them in a colander and boil them in a pot over high heat.
- Skim off the surface (it generates a foamy blanket) and reduce the heat, allowing them to boil until they soften, almost to the point of melting.
- Drain well (but save some of the boiling water to add the the blender) and transfer to a blender.
- Add all the other ingredients and blend them until they are homogenized.
- Serve with extra olive oil, fresh chopped onion, lemon and a bit of paprika.
Enjoy!
Source: Argiro Barbarigou
