Print Recipe
Classic Middle Eastern/Mediterranean dish
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 10 mins
Cook Time 1 hr
Servings 2 cups


  • 1 cup dry chickpeas or substitute with one can of chickpeas
  • 2 tbsp minced garlic
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp salt add more to taste
  • 1/2 tsp paprika


  • Pressure cook the chickpeas in 3 cups of water for one hour on high. Remove and drain. (If you use canned chickpeas then you do not need to cook them.)
  • Combine cooked chickpeas, garlic, tahini, lemon juice, and salt in food processor and blend until smooth. You may add water to make it creamy.
  • Transfer to a bowl and drizzle with olive oil. Top with the paprika.

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