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Tomato and Chickpea spread


400gr cooked chickpeas,  juice and zest from 2 lemons, 4 tsp tahini, 2 tomatoes roughly chopped, 2 cloves of garlic, 1 tbs of extra virgin olive oil, 1/2 tsp paprika, 1 tbsp of chopped parsley.


Zest half of the lemon and set the zest aside. Roughly mash the chickpeas in a medium bowl. Add lemon juice, lemon zest, and tahini, and stir to combine. Stir in the tomato and the garlic. Mix in olive oil, paprika, parsley, and some sea salt. 

Tomato and Chickpea spread
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