Ingredients
- 2 cups Chickpeas cooked
- a pinch Salt
- a pinch Baking Soda
- 1 clove Garlic
- 3 tbsp Tahini
- 2 tbsp Sesame Seeds
- 1/4 Lemon Confit
- 1 Lemon juiced
- 1/3 cup Cooking Water of Chickpeas
- 1/3 cup Olive Oil
- 1/2 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- few sprigs Fresh Coriander
- a pinch Espelette Pepper
Instructions
- Soak the chickpeas overnight then cook the chickpeas (about 30min with salt and a pinch of baking soda). Keep the cooking water.
- Put all the ingredients in the blender and blend until smooth and creamy.