1 Tbsp Tahini
1 1/2 Lemon Juice
1 Crushed Garlic Clove
2 Tbsp Olive Oil
1 Tbsp Low Fat Natural Yogurt
1 Tbsp Chickpea Water
1 Tsp Salt
1/2 Tsp Pepper
Rinse the chickpeas in a sieve and place them into a saucepan with water. Bring this to a boil for a couple of minutes.
Drain the chickpeas and remove the leaf from each chickpea. Set aside the boiled water for later.
Place the chickpeas, tahini, 1 lemon juice, garlic, olive oil, yogurt, salt and pepper into a blender. Give this a very good blend!
Taste it! At this point, I feel the consistency isn’t quite perfect.
Add a tablespoon of the boiled water you set aside at the beginning and blend again.
Taste it! If it’s perfect for you it’s done! I add the remaining half lemon and whisk again.
Decant this into a bowl, cover with cling film and place in the fridge for at least an hour.
Drizzle with olive oil and sprinkle paprika before serving.
Boiling the chickpeas prior to making this dip will help achieve a texture which is not too chunky.
If you feel that this can hold more garlic, then go ahead! This is enough for me.
The table spoon of tahini in this recipe can be a table spoon from the tahini jar but I like to add the tahini I make in this. If you choose to do this, remember to make your tahini first.
Make sure you blend this enough.
If you serve this immediately it will be warm.
Cost under £5 for 4-5 persons.