Ingredients 200g/7oz canned chickpeas 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin Salt 100ml/3½fl oz tahini (sesame seed paste) optional 4 tbsp water 2 tbsp extra virgin olive oil 1 tsp paprika 4 rounds of pitta bread Preparation method 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.
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One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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