Ingredients :
- 260g Boiled garbanzo beans
- 5 Cloves of crushed garlic
- 2 Tbsp Extra virgin Olive oil
- 2 Tbsp of Aquafaba (the liquid the chickpea was boiled in)
- 5 Tbsp Tahini
- 5 Tbsp lemon juice
- 2/3 tsp The Urban Spice Shop White Pepper powder
- 2/3 tsp The Urban Spice Shop Cumin powder
- 1 tsp Salt or to taste
- Pinch of paprika and olive oil for garnishing
Method :
1. Add all the ingredients into the food processer and blitz until all the ingredients are well combined into a smooth consistency. Check for seasoning and adjust accordingly, if needed.
2. Chill, drizzle olive and sprinkle a pinch of paprika before serving. This pairs well with lightly toasted pita bread, carrot and celery sticks or use as a stuffing for pita pockets, burritos or in salad bowl.
The face behind @thewhimsicalchef, Surani is a Singapore based foodie with Sri Lankan roots. Born to a family where everyone well appreciates food, she was exposed to cooking from a very young age.
Having lived away from Sri Lanka for one and a half decades, she cooks Sri Lankan food almost on the daily to stay connected to her roots, family and memories.
Visit Surani’s website to learn more about her favourite recipes.
https://whimsicalchef.com/
Visit Surani’s website to learn more about her favourite recipes.
https://whimsicalchef.com/
Surani
@thewhimsicalchef
