14oz/400g can chickpeas, drained 2 Tbs. tahini paste 2 cloves garlic, crushed 1 Tbs. finely chopped coriander 6 Tbs. olive oil 2 Tbs. lemon juice or to taste salt and freshly ground black pepper Pitta bread to serve
Instructions
1) Whizz chickpeas in a blender with tahini paste for a few seconds until roughly blended. Stir in coriander and mix in oil. Thin mixture to a dipping consistency with lemon juice to taste. Season with salt and freshly ground black pepper. Spoon into a small pot and serve with warm strips of pitta bread.
2) This dip is also good with crudites-raw strips of crunchy vegetables. Choose from peppers, carrots, cucumber, celery, courgettes or spring onions and arrange in groups around the dipping pot.
