INGREDIENTS:
🌿 1 (400g) can chickpeas, drained (BUT SAVE THE LIQUID!)
🌿 1/3 cup good-quality tahini
🌿 2–4 tablespoons cold water, or more if needed
🌿 2 tablespoons melted @thevegandairy Truffle Butter (or sub for extra virgin olive oil)
🌿 1/2 teaspoon ground cumin (omit if using Truffle Butter)
🌿 3/4 teaspoon fine sea salt
🌿 2 medium cloves garlic, peeled and smashed
🌿 Juice of 1 lemon (2–3 tablespoons)
🌿 Chickpea liquid, if needed, to achieve desired consistency
🌿 Optional toppings: drizzle of olive oil, chopped fresh herbs of your choice, or a sprinkle of cumin or paprika
METHOD:
If your canned chickpeas are a little on the firmer side, cook them a bit more before using (I usually do this anyway to have a really smooth creamy result). Meanwhile add tahini, cold water, truffle butter / olive oil, cumin (if using), salt, garlic, and lemon juice to a food processor / blender and process until super smooth
Once cooked, if you choose to cook them longer, add in drained chickpeas and process again until super smooth. You may need to stop to scrape down the sides a couple of times. Add in some chickpea water, 1 tablespoon at a time, as needed to achieve your desired consistency. Taste and add extra salt, cumin (if using), or lemon juice if needed
.
Serve with a drizzle of olive oil and your desired topping options……….. ON THE SIDE OF A CHEESE PLATTER!! Hehe 🤩
