Ingredients
| 2 cloves | Crushed garlic |
| ¼ tsp | Flaky sea salt |
| 3 Tbsp | Tahini |
| 1 tsp | Ground cumin |
| 400 g | Chickpeas, canned, thoroughly rinsed and drained (Main) |
| ¼ cup | Extra virgin olive oil |
| 1 | Lemon, juiced, zest of half finely grated |
| 1 sprinkle | Fresh parsley, to garnish |
Directions
- In a mortar and pestle, crush garlic and sea salt to form a smooth paste.
- Add tahini and cumin powder and grind together well.
- Thoroughly rinse and drain the chickpeas, add to the mortar and crush to a chunky paste.
- Place this in a bowl and stir together well with the lemon zest and oil.
- Add the lemon juice to taste and freshly ground black pepper.
- Serve garnished with freshly chopped parsley and a drizzle of olive oil.