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Ingredients
Method
- 400g tin of chickpeas, drained, liquid reserved
- 2 preserved lemons, finely chopped
- 1 garlic clove
- 2 tbsp quality tahini
- 3 tbsp olive oil
- 1 tbsp za’atar
- Flatbreads and crudites, to serve
- Add the drained chickpeas, about ¾ of the preserved lemon, the garlic clove, tahini, olive oil and 8 tbsp of the chickpea water to a food processor. Blitz until smooth, and season to taste.
- Blend again, then mix in the za’atar and spoon into a serving bowl. Sprinkle with more za’atar, the remaining preserved lemon and a dash of olive oil, and serve with sliced toasted flatbreads and crudites.
10 mins
4 serving
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