You may also like
Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 1/3 cup sesame seeds 45 g, I used black sesame seeds, but white are fine as well
- 1 can chickpeas
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 2 garlic gloves
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 handfuls spinach
- 1 tablespoon water
- salt
- pepper
Method
- Optional: roast the sesame seeds on dry pan for about 5 minutes. I prefer doing this as it helps bring out the flavour of the seeds.
- Meanwhile, drain and rinse the chickpeas before transferring them to your food processor. Run the food processor for a few seconds until the chickpeas are slightly crumbly.
- Add tahini, olive oil, garlic, paprika, cumin, spinach and water to the food processor and turn it on again. Run it until everything is mixed well together and the consistency is smooth.
- Tranfer to a bowl and mix with the toasted (if you choose to do so) sesame seeds.
- Store in the fridge for about a week.
