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Feb 27, 2022 | Recipes To Impress, Savoury


🌿 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


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 🤩⁠

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