- 1-2 cloves garlic
- 1 can chickpeas drained and rinsed
- 30-40 g lemon juice, (1 medium lemon)
- 20 g olive oil
- 40 g tahini
- Salt and pepper to taste
- 20 g filtered water
Chop garlic 6 sec speed 6
Add chickpeas, lemon juice, oil, tahini and salt/pepper blend for 20 sec speed 4
Scrap down sides
Add water blend 30 sec speed 4
Put in a dish drizzle with olive oil and sprinkle with a pinch of paprika.
This dip is delicious with my Falafal, see my recipe in main dishes vegetarian
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