Ingredients
200g Dried Chickpeas (you can also use split peas, butter beans etc)
1 tbsp Tahini
1/4 Lemon
1 Clove of garlic
2 tbsp Olive Oil (extra virgin cold pressed organic)
Pinch of sea or rock salt
Dash of organic apple cider vinegar
Method
Pre soak the chickpeas or beans overnight in cold water followed by boiling in a pan for approximately 1 to 1.5 hrs (according to instructions on the pack) - If using tinned chickpeas skip this step.
Drain the chickpeas, stir in a splash of olive oil and a pinch of salt and scatter on a baking tray - roast in the oven for 20-30 mins at 180 degrees (an air fryer works really well for this too - usually it shorte
ns the roasting time by about 10-15 minutes.
Take the chickpeas out of the oven to cool and then place all ingredients (except the olive oil) including the cooled chickpeas in a blender, add a small amount of water to allow for proper mixing.
Blend until desired smooth texture is achieved and then add the olive oil and stir in - you can also stir in any extra spices like smoked paprika, harissa, chilli etc to taste - have fun with it!
Place in a jar and store in the fridge - sealed air tight it will last 3 to 4 days.
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