• 02 Feb - 08 Feb, 2019
  • Mag The Weekly
  • Cookery


· 200g canned chickpeas

· 2 tablespoon lemon juice or more

· 2 garlic cloves, crushed

· 1 teaspoon ground cumin

· pinch salt

· 1 tablespoon tahini (sesame seed paste)

· 4 tablespoon water

· 2 tablespoon extra virgin olive oil

· 1 teaspoon paprika

· 4 rounds of pitta bread


Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.