Ingredients for 2–4 servings:
- 480g cooked chickpeas, drained weight
- 240ml water
- 60 ml freshly squeezed lemon juice
- 1 tbsp dried basil
- 1 1/2 tsp dried oregano
- 1 teaspoon Onion powder
- 1/2 tsp red pepper flakes (optional)
- 3 cloves of garlic
- 120ml Tomato paste
- 2 tbsp Tahini (at will)
- 1 teaspoon sea-salt (at will)
- 2–3 fresh basil leaves, for serving
Preparation:
Place all ingredients except the fresh basil in a food processor or high-speed blender. Puree until the mixture is smooth; add a little more water if necessary.
Serve immediately and garnish with fresh basil or refrigerate until ready to use.
Photos: Maarja Urb
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands