Serves 4


1 420g can cooked chickpeas, drained and rinsed

1 clove garlic

1 tablespoon extra virgin olive oil

2 tablespoons tahini

1/2 lemon, juiced

1/4 cuyp liquid vegetable stock 

salt and pepper to taste


Place all ingredients in a food processor and blend until smooth. 

This recipe is very adaptable to whatever flavour you would like. See below for some of my favourite combinations. 

  • Add a handful of fresh basil.
  • Add 1/2 fresh chopped chilli and a few leaves of fresh parsley. 
  • Add 1/4 tsp paprika, 1/2 tsp ground cumin and 1/2 tsp ground coriander.
  • Add 1/2 C roast beetroot or roast pumpkin.