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To serve – 4 to 6

Preparation time – 5 minutes
Cooking time – 0 minutes

A classic Middle Eastern dish, delicious with warmed pitta wedges.

Nutritional count per serving
Energy 140kcal/586kj; Protein 6.9g; Carbohydrate 11.2g of which sugars 04.g; Fat 7.8 g of which saturates 1.1 g; Cholesterol 0mg; Calcium 97mg; Fibre 3.6g; Sodium 149mg.


400 g/14 oz tin chickpeas, drained 60 ml/ 4 tbsp tahini 2-3 garlic cloves, chopped Juice of ½ - 1 lemon Cayenne pepper to taste Small pinch to 1.5 ml/¼ tsp ground cumin, or more to taste Salt and freshly ground black pepper


  1. Using a potato masher or food processor, coarsely mash the chickpeas. If you prefer a smoother purée, process them in a food processor or blender until smooth.
  2. Mix the tahini into the chickpeas, then stir in the garlic, lemon juice, cayenne, cumin and salt and pepper to taste. If needed, add a little water.
  3. Serve at room temperature.

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