• 1 x 400g tin of chickpeas drained (keep the liquid, this is called aquafaba)
  • ⅓ cup aquafaba
  • 1 garlic clove (or more)
  • 1/4 cup runny tahini
  • 1 lemon, juiced (½ cup)
  • 1 tbsp of white chia seeds
  • Sea salt to taste
  • ¼ cup olive oil
  • ½ tsp ground cumin
  • 1 tsp sumac (optional garnish)


In a blender add all the ingredients (except the sumac) and blend on high speed till fully homogenised. If using a powerful blender this shouldn’t take more than two minutes. Refrigerate for 15 min (minimum). Prior to serving, drizzle a teaspoon of olive oil and add a pinch of sumac. Serve with crudités, crackers, or Arabic pita bread.

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