One of the easiest dips for serving with an appertiff. Easy and tasty. A favourite from long ago and when I say a tried and trusted recipe from a long time ago look at the date at the end.
INGREDIENTS serves 4
175g chickpeas
2 tablespoons Tahini
3 garlic cloves crushed
Juice of 1 lemon
4 tablespoons olive oil
Salt and pepper
paprika to taste
METHOD.
Place chickpeas, garlic, lemon juice, olive oil, into a mixer, add a drop or so of water, just enough to get the machine to run smoothly.
Blitz then add the Tahini and whizz to a thick paste. Add salt and pepper and paprika.
Check seasoning and add more lemon juice or olive oil as required.
Serve in a flat dish with a gentle drizzle of olive oil on top, and a light sprinkling of Paprika.
Original recipe independent February 1988.
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