A quick and versatile recipe and a source of plant based protein.
Try it spread on a toast, used as a pasta sauce or paired with carrot sticks as a snack.
1 tin of cooked chickpeas (250g), rinsed
1 tablespoon of tahini
1 teaspoon smoked paprika
3 tablespoons olive oil
1/2 lime or lemon juice
fresh coriander to garnish
3/4 tbsp water
- In a tall container add the chickpeas, tahini, smoked paprika, olive oil, salt, pepper and lemon juice. With a blender combine all the ingredients together.
- Gradually add some water until you obtain a smooth texture.
- Add some coriander to finish garnish.
- You can add some roasted chickpeas too: Preheat the oven at 180°C and on a baking tray cover with baking paper add some chickpeas and sprinkle with smoked paprika. Roast for 10/15 minutes.