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  • 1 can (19 oz/540 ml) chickpeas (drained)
  • 1-2 cloves garlic
  • 1 lemon, juiced
  • 1 tbsp tahini
  • drizzle olive oil
  • pinch salt

How to Make It

  1. In the bowl of a food processor, whip one 19-oz (540-mL) can of drained chickpeas with a clove or two of garlic, the juice of a lemon, a big spoonful of tahini (sesame seed paste), a good drizzle of olive oil and pinch of salt.
  2. If you like, toss in a few sun-dried tomatoes, roasted red peppers, a handful of thawed green peas or a spoonful of pumpkin purée.
  3. Transport in a small resealable container with whole-wheat pitas or pita chips and carrot sticks for dipping. 

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