Niall McKenna's Chickpea and Tahini dip

Chickpea Tahini Dip


(Serves 6-8)

  • 500g chickpeas, cooked
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 lemon, juiced
  • 1tbsp tahini
  • 1 clove garlic, peeled
  • 4tsp of extra-virgin olive oil
  • 1 pinch sweet paprika, to garnish
  • 1 pinch chopped herbs, to garnish

To begin, place the chickpeas in cold water and soak overnight. Once soaked, rinse under clean running water and place in a pot with four inches of water on top. Next, add one bay leaf, one sprig of thyme and one sprig of rosemary, simmering until soft.

Remove herbs and strain.

Next, place the chickpeas in a bowl with the lemon juice, tahini, olive oil and garlic, blending until smooth. If the mixture is too thick, add a tablespoon of cooking liquor to loosen.

To serve, place in a bowl and garnish with the sweet paprika and chopped herbs. If you want a bit extra, garnish with some seeds.

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