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Ingredients: 400g Can Chickpeas, drained 1/4 to 1/2 Teaspoon salt, to taste 1 Medium clove garlic, peeled 2 Tablespoons lemon juice ½ Teaspoon lemon rind, finely grated 2 Tbs Olive oil 1 Tbs Tahini paste (I prefer to leave this out) 2 ½ Tbs Olive oil ½ Teaspoon Ground Cumin ½ Teaspoon Paprika 2 Tea spoons of finely chopped mint
Method: Place all ingredients in a food processor and process on high speed until the ingredients are combined. Stop the machine and use a spatula to scrape down the side and base of the bowl. Process again until dip is smooth.
I usually make a double batch so I can keep it in the fridge for snacks!!
Store dip in an airtight container in the refrigerator.
If you would like to soak and prepare your own chickpeas without having to buy them in the can, CLICK HERE to read our instructions!