Description
Indulge in this authentic Mediterranean staple that brings professional, restaurant-quality texture to your kitchen. By emphasizing the emulsification of tahini and lemon juice with warm, freshly cooked chickpeas, this recipe achieves a signature velvety, light, and airy consistency that store-bought versions simply cannot match. Perfect as a dip for pita or vegetables, this nutty, nutrient-rich dish is the ultimate healthy snack for any occasion.
Ingredients
1 cup dried chickpeas (soaked overnight)
1/2 cup high-quality hulled tahini
3 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tsp sea salt
Instructions
Boil the soaked chickpeas in salted water until very tender and skins begin to loosen.
Drain the chickpeas thoroughly, reserving a small amount of the starchy cooking water.
Combine tahini and lemon juice in a high-speed food processor until thick and creamy.
Add minced garlic, sea salt, and olive oil, processing for 60 seconds.
Gradually add the warm chickpeas to the mixture while blending to ensure a smooth breakdown.
Add 1 tablespoon of reserved cooking water if a thinner consistency is desired.
Notes
For the absolute smoothest professional texture, peel the chickpeas manually after boiling. Store your tahini upside down in the pantry to help the natural oils incorporate more easily before use.
- Prep Time: 10
- Cook Time: 5
- Category: Summer Desserts
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 185
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg