1canchickpeas (about 9 oz or 250 g weight when drained)
3tbsp lemon juice
2 tbsp tahini
2 tbsp extra virgin olive oil
½teaspoondried cumin
1tsp dried sweet paprika
1garlic clove
2ice cubes
½teaspoonsalt
For garnish
1teaspoonfresh parsley
1tsp pine nuts
Instructions
If using canned chickpeas place them in a pot of water and bring to boil for 10 minutes. If using dry chickpeas soak them overnight and boil them for 2 hours the next day.
Drain the chickpeas, wash out with cold water and rub them with your hands so the skin comes of easily. Peel the skin.
Place in a food processor and blend until smooth.
Once smooth add all the rest of ingredients (except the ice cubes) until everything is mixed.
Add the ice cubes and mix until you reach your desired creamy consistency. If you need to, keep adding more ice cubes.
Garnish with olive oil, parsely, and pine nuts and serve with warm pitta bread.
Notes
Storage: up to 3 days in the fridge; can be frozen up to 3 months. Tip: Ice cube tip from FeelGoodFoodie