Apparently a poor man’s dish served for breakfast and brunch all over the place. It’s way better when using dried chickpeas but a can is more convenient in our house so requires slightly different treatment. Canned chickpeas are not as soft and creamy so it helps to cook the chickpeas (in their own juice) for 20 mins. As far as I’m aware you can skip this step if you hydrate your own.
Ingredients
- 2 x 400g Cans of chickpeas
- 1 clove of garlic (crushed)
- pinch of salt
- Juice of 1 lemon
- Tsp of tahini
- 2 tbsp olive oil
Method
- Simmer chickpeas in their own liquid for about 20 minutes, add water if the liquid gets too low
- Whilst the chickpeas are cooking put all the other ingredients in a bowl and mix
- When the chickpeas are done, put about 1 cup in the bowl and mash them into a chunky paste
- Add the rest of the chickpeas and turn into the serving bown
- Pour the olive oil over the top and sprinkle sesame seeds (optional)