- 60 ml Tahini (about 3 tablespoons)
- Juice of one lemon
- 250 g canned chickpeas
- 2 cloves garlic, chopped
- 1 pinch of caraway
- Cold water
- Put the tahini in the blender with the lemon juice and garlic and blend. Add a little cold water as needed (2 to 3 tablespoons). Add the drained chickpeas and mix again (collect the chickpea juice and keep it - you can make a delicious chocolate mousse out of it, recipe see letzcook.lu). Add salt and continue to mix until you obtain a creamy purée (add water or olive oil if necessary).
- Place in a bowl and sprinkle with paprika, sesame seeds, fresh parsley or coriander and a dash of olive oil and serve with fresh bread or flatbread.