Ingredients
- 400g canned whole peeled tomatoes, drained
- 400g canned chickpeas, (drained but reserve some of the liquid)
- 3 tbsp tahini
- 2 cloves garlic, peeled and crushed
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp ground cumin (optional)
Directions
Step 1
Place the tomatoes, chickpeas, tahini, garlic, lemon juice, extra virgin olive oil, salt - and cumin if using - in a blender. Add a tablespoon of the chickpea water.
Step 2
Blitz until you have a smooth creamy texture, adding a little more extra virgin olive oil if needed.
Step 3
Taste to check the seasoning and add more salt or lemon juice as required.
Step 4
Serve in a bowl with a drizzle or extra virgin olive oil and with pita or raw vegetables to dip.
