1 x 410 g tin (252 g drained weight) chickpeas, drained (reserve the liquid)
1 tbsp olive oil
1 tsp cumin
juice of 1 lemon
1 tsp garlic
salt and pepper, to taste
1 medium chilli (optional)
1
Drain the chickpeas but save some of the liquid.
2
Blend together chickpeas, olive oil, cumin, lemon juice, and garlic. Add some chickpea liquid until a smooth and creamy yet fairly thick paste is formed.
3
Season with salt and pepper.
4
Store in airtight container in the fridge.
Ingredients
1 x 410 g tin (252 g drained weight) chickpeas, drained (reserve the liquid)
1 tbsp olive oil
1 tsp cumin
juice of 1 lemon
1 tsp garlic
salt and pepper, to taste
1 medium chilli (optional)
Directions
1
Drain the chickpeas but save some of the liquid.
2
Blend together chickpeas, olive oil, cumin, lemon juice, and garlic. Add some chickpea liquid until a smooth and creamy yet fairly thick paste is formed.
3
Season with salt and pepper.
4
Store in airtight container in the fridge.