This is a fab little recipe that's easy to do if you dont have any tahini or react to sesame seeds. I tend to make a batch and freeze small portions to enjoy as a snack during the week. I get our a portion every couple of days. I use dried chickpeas for this recipe as I prefer to control the whole cooking process and that was I know what's been added to what I'm eating.


  • 250g chickpeas (drained weight)

  • 4 tbsp water

  • 6 tbsp olive oil

  • 3 tbsp lemon juice

  • 1 garlic clove minced

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1.5 tsp malden sea salt


  • Blitz and serve. Or freeze small portions for the week ahead.

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