Shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients
- 6 Cups Cooked chickpeas
- 125ml lemon juice or more
- 2 tsp ground cumin
- pinch salt
- 90g tahini (sesame seed paste)
- 180ml water
- 180ml extra virgin olive oil
Method
- Drain the chickpeas and rinse.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste.
Yield: 2.2l / 20 portions
REMEMBER TO BUILD LAYERS OF SEASONING
