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Add the chickpeas and bicarbonate of soda to a medium saucepan and cover with water by a clear 2".
Place over a high heat and bring to the boil, then reduce and simmer for 15 minutes.
Add the lemon juice, garlic and salt to a food processor/nutribullet and pulse briefly. Allow to marinade until the chickpeas have finished boiling.
Drain the chickpeas and rinse in cold water until the chickpeas have cooled.
Add the tahini to the lemon and pulse until creamy.
Add the drained, cooled chickpeas and the cumin and pulse until completely smooth.
Taste and add more lemon juice, salt or cumin as needed.
(Optional) To serve, pour some into a bowl and place a few chickpeas on top. Drizzle with a little olive oil, sprinkle with some paprika and finish with a few parsley leaves.