← All recipes

🍽️ Creamy Chickpea Dip

603 kcal · 30 min · 4 servings

Ingredients

• 400 g dried chickpeas
• 3 tbsp olive oil
• 150 g tahini (sesame paste from the jar)
• 3 garlic cloves
• 1 lemon (juice)
• 0.25 tsp cumin
• salt
• lovage (for garnishing)
• pine nuts (or chickpeas for garnishing)

Instructions

1. 1. Place the chickpeas in a bowl and cover them with twice as much water as there are beans.
2. 2. Let the beans soak overnight.
3. 3. Drain the soaking water the next day.
4. 4. Remove the skin from the chickpeas.
5. 5. Place the peeled beans in a pot and cover them with fresh water.
6. 6. Cook the chickpeas over low heat for about 40 minutes.
7. 7. Drain the cooked beans through a sieve.
8. 8. Add olive oil and tahini to a food processor with a blade.
9. 9. Mix the oil and the tahini briefly.
10. 10. Add the still warm chickpeas to the mixture in the machine.
11. 11. Mix everything into a creamy paste.
12. 12. Peel the garlic.
13. 13. Chop the garlic finely.
14. 14. Squeeze the juice from the lemon.
15. 15. Add the chopped garlic and the lemon juice to the chickpea mixture.
16. 16. Season the dip with cumin and salt.
17. 17. Cover the bowl and place it in the refrigerator for 30 minutes.
18. 18. Place the finished dip into a serving bowl.
19. 19. Garnish the dip with some lovage and pine nuts.

Nutrition per serving

• kcal: 603
• Protein: 26 g · Fett/Fat: 32 g · Carbs: 53 g