Tuesday 5 January 2010


A rich and creamy Mediterranean dip, with a hint of garlic, perfect dip for any snack.


15 ounces cooked  white chickpeas,( precooked in can) rinsed and drained
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
2 teaspoons tahini (sesame seed paste)
2 teaspoons lime juice
1/2 teaspoon white pepper powder
1/4 teaspoon salt or to taste (tinned chickpeas are already salted)
1 tablespoons fresh chopped coriander ( optional)
Pinch of paprika for garnish


1.In the bowl of a food processor, combine all the ingredients except coriander.
2.Puree until smooth consistency.
3.Fold in the coriander with a fork.
Transfer to a serving dish and sprinkle with paprika.

Serve as dip with toasted pitta bread cut into strips or fresh vegetable sticks or potato/corn chips.

You may like falafel

1 comment:

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