Ingredients
- 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)
Method
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.
