for 4 or 5 servings:

  • 1 can of cooked chickpeas
  • 5 tablespoons of sesame seeds or tahini (sesame paste)
  • 2 cloves of garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of dry parsley
  • 3 tablespoons of olive oil
  • Juice of one lemon


  1. Rinse the chickpeas well and drain.
  2. Place all of the ingredients in a jar and blend. If the mixture is very thick, add a bit of water.

This can last up to a week in the fridge if covered.