Recipe by Fee O’Shea


The most versatile dish to ever be made. Can be used as a dip, spread in wraps or dolloped next to a salad.


  • 1 can or 400 gm (14 oz) chickpeas.
  • 3 Tblsp aquafaba (see note).
  • 2 Tblsp tahini.
  • 1/4 cup lemon juice.
  • 1 plump garlic clove crushed.
  • 1/2 tsp ground cumin.
  • 1/4 tsp smoked paprika.
  • Pinch of salt.


  1. Drain the chickpeas and retain the aquafaba.
  2. Place all ingredients into a food processor.
  3. Blend, stopping to scrape down.
  4. Add more aquafaba until desired consistency is reached.
  5. Store covered in refrigerator.
  6. Serve with favourite crackers or with Tasty Tortilla Chips.


  • Aquafaba is the water the chickpeas are cooked in either in the can or your own cooking.
  • This is a basic recipe – you can add your own spin on it with different herbs and spices.


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