(Makes about 4 cups, serve size: ¼ cup)


  • 3 x 400g tins of chickpeas (about 4½ cups) (drain the juice out and rinse the chickpeas with some water and drain)
  • 100-125ml (125ml = ½ cup) fresh lemon juice (1 used 125ml but it depends on how acidic you like it)
  • ½ cup tahini (sesame seed paste)
  • 4 medium garlic cloves (I chop them into 3rds)
  • 2½ – 3 teaspoons salt (depending on how salty you like it and if you added 100ml or 125ml lemon)
  • Optional: 50ml water (if too thick. Some people add olive oil here but we never do)


  1. Add all ingredients into a food processor and process until smooth. You may need to stop the processor a few times and scrap the sides or stir it so all ingredients blend. Once smooth (it’s still a little lumpy but relatively smooth) it is ready. I usually taste it to see if it needs any additional salt, lemon or tahini but if not then just put it in the fridge to chill for 1-2 hours.
  2. Serves as a dip, spread, side etc. Traditionally it is serves spread on a plate with a drizzle of oil, paprika and chopped parsley.