Article by Angela Haldane
200g dried chickpeas
200g tahini hulled
70ml olive oil
juice of 1 lemon
1/2 tsp salt
Soak chickpeas overnight in plenty of water. Drain and rinse well. Boil the chikpeas in plenty of water, then simmer until chickpeas are soft (approx 1.5 hours). Drain and rinse.
Mash/blend/food process the chickpeas, then mix in the tahini. Slowly add the 200ml of water until you have a firm paste.
Add lemon juice, olive oil and salt to taste.
Keeps in fridge up to 5 days. Also good to freeze portions for later use.