This easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta bread. If you want to make a spread to use instead of butter or margerine, include all the chickpeas and leave out the cumin, water and paprika.
Ingredients:
200g canned chickpeas
30ml lemon juice or more
2 garlic cloves, crushed
5ml ground cumin
Salt
100ml tahini (sesame seed paste) optional
60ml water
10-15ml extra virgin olive oil
5ml paprika
Method:
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, water and extra virgin olive oil in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
