Makes about one cup
1 can of chickpeas – drained and rinsed
1 tsp of kosher salt
3 tbsp of fresh lemon juice
3 tbsp of hulled tahini
1 garlic clove
1-2 tbsp of good olive oil + extra
Luke warm water – on hand
Since I haven’t yet completely graduated to adulthood, this recipe does not require a food processor (because I don’t own one). You will however need a ‘smooshing device’. I used the pestle part of my mortar and pestle, but I imagine a combination of using a fork and tablespoon would work just fine.
Firstly, pour your drained and rinse chickpeas in a pot filled with water, and bring it to a boil on the stove. From here, turn your heat down to bring the water to a simmer and time 25 minutes.
The skins of the chickpeas will likely begin to peel off. Don’t worry about this – use it all! Drain your boiled chickpeas.
In medium sized bowl, mix salt and lemon juice. Throw in your garlic clove and the chickpeas. Using your ‘smooshing device’, crush and mix all of the components. This should be relatively easy because your chickpeas will be so soft. Once you are satisfied with the consistency, add the tahini and mix this in well. If it’s feeling a bit dry, gradually stir in some barely luke-warm water until it relaxes. Finally, stir in the olive oil.
Serve warm or cold, drizzle with extra olive oil. Flavour with spices if you like. Cumin is a good one. Works as a snack with vegetables and bread, or as a condiment in sandwiches.
I listened to this episode of Dr Karl on Triple J while I made this.