A healthy and tasty dip.


  • 240g cooked chickpeas (to cook soak in hot water for at least 2 hours, then boil until soft)
  • 1 teaspoon tahini paste
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/4 teaspoon cummin powder
  • 1/4 cup lemon juice
  • Pinch of salt
  • Paprika

Note: Ingredients in bold are generally available from Community Foods


  1. Place the cooked chick peas, tahini, olive oil, garlic, cummin, salt and lemon juice in a food processor.
  2. Blend until smooth.
  3. You can add more lemon juice or the cooking water from the chick peas to change the consistency of the dip as required.
  4. Sprinkle with paprika and serve with toasted lebanese bread.

Serves: 2-4

Preparation time: 2 to 3 hours to cook chickpeas, 5 minutes to prepare dip