A rich and creamy Mediterranean dip, with a hint of garlic, perfect dip for any snack.
Preparation time – 10 minutes
Cooking time – none
15oz / 450 grams cookedÂ white chickpeas,( precooked in can) rinsed and drained
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
2 teaspoons tahini (sesame seed paste)
2 teaspoons lemon juice
1/2 teaspoon white pepper powder
1/4 teaspoon salt or to taste
1 tablespoons fresh finely chopped coriander
Pinch of paprika for garnish
1. In the bowl of a food processor, combine all the ingredients except the coriander.
2. Puree until the mixture forms Â a Â smooth consistency .
3. Â Fold in the coriander with a fork.
Transfer to a serving dish and sprinkle with paprika.
Serve as dip with toasted pitta bread cut into strips or fresh vegetable sticks or potato/corn chips.
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