BBC Good Food

28 September 2009

Tested

"agreed with consensus that ratios are not right. In my version, I use juice from at least 1, sometimes 2 lemons per can of chick peas. And a lot more olive oil! I aim to have the ingredients just about covered with the olive oil/lemon juice. If I want it less fatty I replace some olive oil with water. I prefer to use toasted sesame seeds rather than tahini itself. I find that sesame seeds give more flavour, even though they are meant to be the same thing (has anyone else noticed?) Roughly 20g per tin of chick peas. I also sprinkle a small bunch of parsley/coriander, whatever I have available at the time. "