Description
A quick and easy warm breakfast or dip option that has all the delicious flavors of hummus, minus all the fuss. You can adjust the texture to your liking and enjoy this fabulous Middle Eastern dish with your choice of toppings.
Ingredients
- 1½ cups / 260g cooked chickpeas (1 can)
- ⅓ cup – ½ cup aquafaba (chickpea water)
- ¼ cup / 70g hulled tahini*
- ¼ cup / 60ml lemon juice*
- 1 garlic clove, crushed
- 1 teaspoon salt (I used sea salt)
- Pinch cumin powder (optional)
Optional toppings:
- Toasted pine nuts
- Extra virgin olive oil
- Fresh parsley, chopped
- Cayenne pepper
Instructions
- Warm the chickpeas: Drain the chickpeas (1½ cups) and reserve ½ cup of the aquafaba (chickpea water). Add to a small pot and warm them up on the stove.
- Prepare the tahini base: In a bowl, whisk together tahini (¼ cup) and lemon juice (¼ cup) until you have a thick, smooth paste.
- Create texture: Once the chickpeas have warmed through, transfer them and ⅓ cup of the aquafaba to the paste. Using a fork or potato masher, mash about 60-70% of the chickpeas, leaving some whole for texture. If you’d like the mix looser, add more of the aquafaba. I used ½ cup in total. The chickpeas should be “swimming” in the sauce but not soupy.
- Season: Stir in the minced garlic, salt (1 teaspoon), and a pinch of cumin powder (if using). Taste and adjust seasoning as needed.
- Serve: Transfer to serving bowls and add your choice of toppings. Serve immediately while warm with some crusty bread.
Notes
Chickpea choice: While canned chickpeas work well, cooking dried chickpeas with garlic and bay leaves will give a better flavor and texture.
Tahini quality: Use high-quality tahini for the best taste. It truly makes a difference.
Lemon juice: Use fresh lemons for this recipe. Adjust to preference, as some lemons are more acidic than others. I used a sweeter variety called Meyer lemons.
Texture preference: Adjust the mashing to your liking – anywhere from 50-80% mashed works well.
Serving temperature: Best served warm when made; however, it can also be enjoyed at room temperature.
Aquafaba: For more ways to use aquafaba (chickpea liquid), check out our cooking use guide here and 15 aquafaba recipes guide here.
Storage: Refrigerate for up to 4 days. Reheat gently before serving, adding a small amount of liquid to loosen the mixture.
