Ingredients
Units
Scale
- 1 540ml can of chickpeas, drained and rinsed
- 1 large tsp Dijon
- 1 finely diced garlic clove
- 2 tbsp capers
- 1/4 cup chopped cilantro
- juice of 1 fresh lemon
- 2 tbsp tahini
- sea salt and pepper to taste
- 1 two Chile crunch oil or few dashes of your favourite hotsauce
- 1 tbsp dill more if fresh
- 1 tbsp chopped chives
- Fresh bread, naan, or wraps for serving
Instructions
First rinse and drain the chickpeas and then put in a bowl. Ideally one would have a food processor or blender to process this in. However being on a boat without electricity I found using the back side of a soup ladle quite handy for mashing the chickpeas. Mash the chickpeas to your desired consistency- not mush. Finely chop the garlic and herbs. Add all other ingredients and mix either by hand or with your blender. Adjust salt and pepper to your personal taste.
Spread on warm naan, or your favourite type of bread or wrap. I add tomatoes and cucumbers to the sandwich but you could also add olives, lettuce, peppers etc.
- Prep Time: 15 min
