I had already posted this recipe, but decided to revamp it with 1) a tastier recipe and 2) a better picture ūüôā
Here’s your picture, served with gluten free crackers (yum!)
The other recipe read like this:
1 can 400g Garbanzo beans/ chickpeas – drain but do not throw the water out
2 tablespoons Lemon/lime juice
3 table spoons Olive oil
1.5 tablespoons Tahini
2 cloves of garlic
1/2 teaspoon chili powder
Blend everything. There, you’re done ūüôā
Taste it – if it is too dry add some water from the garbanzo beans can. Add salt or pepper to taste. Before serving place a thin layer of olive oil (with a light sprinkle of sesame oil if you fancy) on the surface to make it more moist. If you’ll be storing it in the fridge for a while, keep it covered in cling film to avoid it drying up.
Serve cold with pita bread or crudites.
…but this time I replaced the chili powder with harissa paste (1 heaped teaspoon) and a pinch of salt and I did not use any water from the chickpeas as the juice of one lemon and an extra dash of olive oil were enough to make up a pleasant texture.