• 400g can chickpeas
  • 100ml lemon juice
  • 150ml olive oil
  • 125g tahini
  • 1 ½ tsp ground coriander
  • 5 cardamom pods
  • toasted pine nuts
  • sumac


  • STEP 1

    Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of chickpea water if it's looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac.

Recipe from Good Food magazine, January 2017

Goes well with


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