- Toby Inkster
- recipes; chickpeas; arab
- 250g boiled (and cooled) chick peas
- 75g olive oil
- 50g lemon juice
- 50g brine (this can be obtained from a tin of "cooked chickpeas in brine"! Alternatively, just mix some salt and water)
- 50g Tahini (pulped roasted seseme seeds)
- 1 small clove of garlic
Blend all ingredients in an electric blender. Done.
Try adding a roasted red pepper, a little corriander and a little cumin. If you're feeling dangerous, add a little chilli too.