Middle Eastern · Lunch
Whipped Chickpea Dip
Chickpeas blended smooth with tahini, garlic, lemon juice and olive oil until light and airy, finished with cumin and a paprika-oil drizzle. Served as a spread on a small board with warm pita, olives and cucumber for a Middle Eastern mezze-style dip.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
410Calories
10.4gProtein
29.3gFat
30.5gCarbs
3.9gSugar
8.6gFiber
580mgSodium
0mgChol
4.2gSat Fat
420mgPotassium
110mgCalcium
3.4mgIron
0mcgVitamin B12
8mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
all-time-classics
quick-lunch
vegan
gluten-free
Instructions
1
Prep
Drain and rinse the chickpeas in a sieve, then peel the garlic clove and measure out the tahini, lemon juice and olive oil.
2
Blitz
Combine the chickpeas, tahini, garlic, lemon juice and cumin in a small food processor and blend on high for 1 minute until a thick paste forms.
3
Blitz
With the motor running, stream in the olive oil and ice-cold water, blending a further 1 to 2 minutes until the dip turns pale and light, almost mousse-like.
4
Plate
Swirl the dip into a shallow dish, drizzle with olive oil and smoked paprika, and arrange the warmed mini pita, cucumber slices and olives around it.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, drained from a 15 oz can cooked chickpeas
- 4 tbsp60g tahini
- 22 small garlic clove, peeled
- 4 tbsp60ml lemon juice
- 4 tbsp60ml olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp cumin, ground
- 1/4 tsp1/4 tsp smoked paprika, for drizzling
- 1/4 tsp1/4 tsp salt
- 4 tbsp60ml ice-cold water
- 60g60g mini pita
- 20g20g cucumber
- 14g14g green olives
