| September 5, 2020 | 0 Comments


400g  tin chickpeas
6 tbsp Tahini
3 cloves garlic
1 lemon ( juice only)
1/2 tsp cumin grounded
olive oil


1. Sieve the tinned chickpeas and keep the liquid. Put all ingredients in a food-prozessor besides olive oil

2. Add some chickpea liquid and purée

3.  Certainly you have to add more liquid until you have a smooth mix

4. Put in a form and finally drizzle with olive oil

Category: Berlin Kitchen

About the Author ()

Leave a Reply