- Drain chickpeas well and put into a large pan. Pour in water to cover and bring to the boil. Cover partially and simmer over reduced heat for 1½-2 hours or until peas are tender.
- Drain the chickpeas and reserve the liquid. Place chickpea into an electric blender. Add garlic, lemon juice, olive oil and 100ml of the reserved cooking liquid.
- Process to a purée. Add tahini and continue to process until smooth. Adjust with salt and cayenne pepper to taste. Transfer to a bowl and use as a dip.
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