This has replaced mayonnaise as my favourite spread for sandwiches. The chickpeas and tahini are full of protein and minerals. This recipe makes 2 jars and I find it freezes well. This is the basic recipe and can be spiced as you wish. Lovely for a dip with sticks of carrot/celery/cucumber/peppers and toasted pittas.


  • 180g cooked chickpeas, drained and rinsed
  • Juice of 2-3 lemons
  • 2-3 garlic cloves, crushed
  • 150ml tahini paste
  • 2 tbsp extra virgin olive oil
  • Salt


  1. Whizz nearly all the chickpeas with the other ingredients
  2. The remaining whole chickpeas can be served on top with a dash of paprika