by James Walters

A traditional Middle Eastern dip from chef and owner of Arabica James Walters


400g cooked chickpeas, drained
100g tahini                                                         
1 garlic clove, crushed                                                   
55g lemon juice
6 tbsp ice cold water
2 tbsp extra virgin olive oil                                           
1 tsp sea salt                                                                                    

For the garnish:
Flat leaf parsley, finely chopped
1 tbsp whole cooked chickpeas


Rinse the chickpeas in cold water, drain and tip into your food processor. Add the tahini, garlic, lemon juice, olive oil, salt and water.

Turn on the food processor to full speed and blend until the ingredients are fully combined and it reaches a fine texture. If it a little too thick, loosen by adding an extra tbsp ice cold water.

Recipe: James Walters