0 review(s)
This healthy middle eastern dip is great with toasted pita bread, as a dip for raw vegetables or used as a spread for shawarma or other wraps.
  • PREP TIME: 60 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 6 persons


  • 2 garlic cloves, minced
  • 2 cups chickpeas, boiled
  • 2/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 teaspoon of salt
  • Paprika, to garnish
  • Parsley, chopped to garnish
  • Extra olive oil, to drizzle


  • 1. In a food processor, combine the garlic, chickpeas, tahini, lemon juice, water and olive oil.
  • 2. Process until smooth.
  • 3. Add salt, starting at a half a teaspoon, to taste.
  • 4. Spoon into serving dish and dip fork in paprika and decorate sides with it, sprinkle with chopped parsley. Drizzle over the extra olive oil.
  • 5. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread.


Photo credits:
Desi Appetite
Desi Appetite For more recipes from the author, click here Desi Appetite
No review's yet
Inline popup