• 1 cup of dried chickpeas (see method below)  or a 400g tin of chick peas, drained & rinsed (retain a little fluid). If using tinned chickpeas choose a brand that is BPA free and ideally organic.

  • Juice of a lemon

  • 2-3 cloves of garlic, crushed

  • 2 tablespoons of tahini

  • ½  teaspoon of sea salt and pepper

  • ¼ cup of extra virgin olive oil (add extra to obtain desired consistency)

  • Paprika and additional olive oil to serve.


Place all ingredients (excluding paprika) in blender.  Blend until smooth.  Sprinkle with paprika and olive oil to serve with vegie sticks.  Can cover and refrigerate or freeze in small containers to be used as need.


Preparing dried chickpeas


  • Place chickpeas in a bowl. Cover with cold water. Cover and stand overnight.


  • Drain chickpeas and place in a saucepan, cover with cold water, place the lid on and bring to the boil over medium-high heat. Reduce heat to low to simmer, uncovered, for 20 to 25 minutes or until tender. Drain, but leave ½ cup of fluid.



© 2019 Helen Shaylor.