Middle Eastern chickpea dip, a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pitta.
Tahini paste is made from sesame seeds and is a staple in the Mediterranean and Middle East cooking.
1/2 tsp salt
1 tin chickpeas, rinsed and drained
4 tbsp. fresh lemon juice
1 large garlic clove
2 tbsp. tahini
3 tbsp. water 3 tbsp. olive oil
Combine the chickpeas oil, lemon juice, garlic, water and tahini in your blender or processor, and blend until smooth and creamy. Add more water if mixture is too thick.
Serve as a dip with pitta,vegetables and chips, or use in sandwiches.