- 250g dried chickpeas
- 2tbsp olive oil
- 3tbsp tahini
- juice 1 lemon
- 1 large garlic clove, crushed
- 2tbsp fresh grated horseradish
- Soak the chickpeas in cold water overnight. The next day, drain them, then put in a pan of cold water, bring to a simmer, and cook for 30 to 40 minutes, until the chickpeas are tender but still with a slight bite. Remove any scum that forms on top of the water with a spoon. Drain the chickpeas and reserve 200ml of the cooking water.
- Allow the chickpeas to cool for 10 minutes, then place in a blender with the remaining ingredients, the reserved cooking water and a generous amount of seasoning, until you have a thick paste with some texture. Check the seasoning and adjust if necessary.