Creamy, delicious and tangy!
what you need:
- 1 1/2 cup chickpeas (1 can) rinsed and drained - 250gr without liquid
- 1/3 cup tahini
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove crushed
- 1/2 tsp sea salt
- 5 tbsp cold water
what to do:
Place all ingredients in a hight speed blender.
Add more water if necessary to thin it.
Drizzle olive oil and sprinkle with paprika for serving
Note:
- Use home-cooked dried chickpeas instead of using canned chickpeas for a more traditional flavour and consistency. It will also impart a creamier and more velvety texture. The flavour might improve because it won't have the "metalic' undertones of canned chickpeas.
- Blend in a small cooked or baked beet for a sweeter taste. Use then 4 tbsp of water instead of 5
