2 x 400g canned chickpeas - keep the liquid 4 teaspoon tahini paste (sesame paste)2 garlic cloves, crushed¾ - 1 teaspoon salt (depending on taste preferences)3 ½ tablespoon freshly squeezed lemon juice6 tablespoon olive oilGround cumin (jeeru (cumin)), for sprinklingFresh green dhania (coriander), for garnishing If you can’t find tahini paste, you can make your own by toasting ½ cup sesame seeds and 1 teaspoon cumin seeds (jeeru (cumin)) in a pan until golden brown (be careful not to burn it). Once the seeds are toasted allow them to cool for a bit and place into a blender or grinder (grinder works better) with 2 ½ tablespoon olive oil and grind until it resembles a smooth paste, keep it in the fridge in an airtight container
1. Strain the chickpeas and rinse in cold water and put into the food processor. 2. Add the tahini, crushed garlic, salt, lemon juice and 7 tablespoons of the liquid from the chickpeas. 3. Switch the food processor on and slowly pour in the olive oil while the food processor is running. 4. When the mixture is fully combined and smooth, place it in a serving dish. Drizzle with some olive oil, and sprinkle with some ground cumin or zaatar and finely chopped green dhania (coriander).