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Chickpea and Tahini Dip

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Total time: 1 hour

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Serves 4

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6.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


½ cup - Chickpeas, dried

3 tbsp - Tahini

¼ cup - Soy yogurt

2 cloves - Garlic, peeled, crushed

1 pc - Lemon, juiced

½ tsp - Salt

¼ tsp - Cumin

2 tbsp - Fresh Parsley, chopped

1 tsp - paprika

2 tsp - Olive oil

2 tbsp - Walnut, roasted, chopped

2 tbsp - Pomegranate seeds


Chopping Board, Knife, Cooking Pot with Lid, Blender, Serving Dish


1. Wash and soak the chickpeas overnight.

2. Discard the soaking water and transfer the chickpeas into a cooking pot. Add three cups of water to the pot and bring to a boil.

3. Reduce the heat and simmer until tender. Reserve three tablespoons of the cooking liquid and completely drain the chickpeas of the remaining water.

4. Transfer the chickpeas to a blender. Add the reserved cooking liquid, soy yoghurt, tahini, crushed garlic, lemon juice, salt and cumin.

5. Blend the mixture until it becomes a smooth paste.

6. Plate the hummus in a wide and shallow serving dish. Garnish with parsley, paprika chopped walnuts and pomegranate seeds.

7. Drizzle with olive oil and serve.


1 serving = about 86g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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