Total Time
1hr 30mins
Prep 1 hr 30 mins
Cook 0 mins

Use to dip vegetables or pita. Prep time does not include soaking the chickpeas. Consider garnish of mint.


  1. Place the dry chickpeas in a bowl with cold water and soak overnight. Drain the chickpeas and cover with fresh water in a saucepan. Boil rapidly for 10 minutes. Reduce heat and simmer 1 hour until soft. Drain.
  2. Remove 3-4 whole, cooked chickpeas and reserve them for garnish.
  3. Process the remaining chickpeas in a food processor to a smooth puree. Add the lemon juice, garlic, olive oil, cayenne and tahini. Blend well.
  4. Season the puree with salt and pepper. Transfer to a serving dish. Garnish with 3-4 whole cooked chickpeas, a sprinkling of cayenne and a few sprigs parsley.