Ingredients
200g dried chickpeas
soaked in water overnight
1 lemon
juiced
3 tbsp extra-virgin olive oil
2-3 tsp garlic cloves
50g sesame seeds
8 pitted green olives
1 handful coriander leaves
salt and freshly ground black pepper
to taste
Equipment
- 1 pan
- 1 blender
- 1 wooden spoon
Instructions
- Drain the chickpeas, put them in a pan and cover with water. Bring to the boil then reduce the heat to medium and simmer, covered, for 1 1/2 hours or until soft. Drain.
- Put the chickpeas, lemon juice, oil, garlic, sesame seeds and 170ml water in a blender, in that order, and secure the lid. Turn the machine on and slowly increase the speed to High. Run for 30 seconds or until smooth, stopping and using a wooden spoon to push the ingredients into the blades. Add a little extra water if needed.
- With the machine still running, remove the lid plug and add the olives and coriander and season with salt and pepper. Continue to run for 8 – 10 seconds or until finely chopped and well mixed, then serve.
Notes
Tip
Serve with a sprinkle of finely chopped fresh coriander on top and a squeeze of lemon.
