Page title and description
Salad dressings & dips
- 225g chickpeas, soaked overnight
- 2-3 garlic cloves, crushed
- 3 tbsp tahini
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp orange juice
- 2-4 tbsp chickpea water
- ½ tsp ground cumin (optional)
- pinch paprika
- salt and pepper
Prep time: 10 min
Cooking time: 2h
Step 1Drain the chickpeas and cover with fresh water. Bring to the boil then simmer until very soft (about 2 hours). Remove any foam that forms with a perforated spoon.
Step 2Tip into a colander and drain, reserving the liquid and leave chickpeas to cool.
Step 3Blend or mash the chickpeas with the remaining ingredients. Add more lemon juice if necessary and add enough of the reserved liquid to give a soft dropping consistency, not too runny. It is a good ideas to add the liquids little by little as the amount needed will mysteriously vary with each batch of chickpeas.
Step 4Adjust the seasoning. Add a little freshly ground cumin if you like (toasting lightly in a dry pan before grinding will help to bring out the aroma).
Step 5Garnish with a sprinkling of paprika, and a drizzling of olive oil.