Ingredients

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250g raw chickpeas
juice of 1 lemon 2 garlic cloves
2 tbsp of tahini (sesame paste)
salt and ground black pepper to taste
Sometimes I add a drizzle of olive oil, but with this tahini I didn't even need it!

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Preparation mode

Soak the chickpeas in water for 8 to 12 hours. Drain the water from the sauce and transfer the grains to a pressure cooker and cover with water. Cook for 20 minutes.
Strain and reserve the cooking water (aquafaba). A part of it will be used to beat the beans.
In a blender, beat the chickpeas, garlic, lemon juice and tahini. Season with salt and ground black pepper.
Add the cooking water little by little and beat until you get a homogeneous paste of the desired consistency.

Written by

thaismassa

Functional chef, physical educator, graduate in sports nutrition.
The perfect triangle of healthy living =)