appetiser dips easy gluten free mediterranean middle eastern sides Dec 19, 2020

Serves: 2 cups

Time: 15 minutes


400g cooked chickpeas

1 clove garlic

1 tbs of tahini

Juice of one lemon

Generous pinch of salt, to taste

1/2 ts ground cumin

2-3 tbs olive oil


Place all ingredients in your food processor or blender, blitz until smooth. You may need to add a bit more oil or a dash of water depending on the consistency you like.

Decant into jars or containers and refrigerate for 2 hours before serving.


I like to be prepared and have pre-cooked chickpeas on hand in the freezer. Saves the hassle of soaking and cooking them just to make a dip. Next time you make a batch of cooked chickpeas do some extra for things like this.

This will keep about a week and definitely tastes better the next day and beyond...


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