Makes 1 ½ Cup

1 Tin Chickpeas (or ideally 1 cup soaked, boiled and rinsed Chickpeas)
2 tbsp Hulled Tahini
4 tbsp Organic Extra Virgin Olive Oil
1 Clove Garlic, finely chopped
2 tbsp (approx.) Water
Juice of half a medium Lemon
Optional: Fresh Coriander leaves ¼ Cup
Sea Salt & Cracked Pepper

  1. In a food processor, place chickpeas, tahini, coriander (if desired), garlic, salt and pepper.
  2. Process on medium speed until combined.
  3. With the chute open and the food processor on low, pour in the lemon juice and olive oil in until the consistency begins to look nice and smooth.
  4. Taste, then add more lemon or olive oil if required. If neither as required, add a little water to reduce thickness.

Serve sprinkled with Paprika and a drizzle of olive oil or spoon into snack size containers for later.

Keeps for one week in the fridge.
Serve = 2 tbsp of dip with a large handful of vegetable sticks (celery, carrot, capsicum, snow peas, broccoli, cauliflower, cherry tomatoes etc.)