Chef Brian McDermott joined Today with Claire Byrne on RTÉ Radio 1 to share some cost-effective recipes.
Ingredients
- 250g Chickpeas, cooked
- 50 ml Fresh lemon juice
- 1 Clove garlic, crushed
- 50g Tahini paste
- Pinch salt
- Pinch ground cumin
- 30ml Olive oil
- 40ml Water
Method
- Using you food processor with blade attachment add the tahini paste and lemon juice and blend until smooth and creamy.
- Add the oil, garlic, salt, cumin and lemon juice and blend for further 45 seconds. Using spatula scrape down the sides of the bowl.
- Drain the chickpeas and add half of them to processor and blend for 45 seconds then add remaining half and blend for approx 2 minutes.
- Scrape down the sides and blend for further 1 minute or until you have a smooth texture. Add the water if recipe is thick and then blend to again to mix in the water.
- Place in air tight jar and store in the fridge.
