- Serves: 6
- Prep Time: 10 minutes
- Effort: easy
- 1x400 g tinned chickpeas
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- handful coriander, including stalks
- 2 tbsp chopped mint
- coarse sea salt and freshly ground black pepper
1. Combine all the ingredients in a blender and whiz to a smooth consistency.
2. Serve with warm pitta bread and olives.
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