Ingredients(2 serving)
| Boiled chickpeas | 300 g |
| Olive oil (For Finishing) | 1 tbsp |
| Curry dashi stock | 1 tbsp |
| [A] | |
| Olive Oil | 1 1/2 tbsp |
| White sesame paste | 1 1/2 tbsp |
| Lemon Juice | 1 tbsp |
| Salt | 1/2 tsp |
How to Make
| 1 Separate the chickpeas from the cooking liquid. |
| 2 Put the chickpeas from step 1 into a food processor and whip until they form a paste. Add [A] and blend, then add the broth from step 1 and whip further until smooth. |
| 3 Serve on a plate, drizzle with olive oil and curry stock. |
This is a spiced variation of hummus, the Middle Eastern dip, ideal for use as a snack or dip.