Tahini chickpea purée Calories

Tahini chickpea purée is very similar to hummus and may be called hummus, though recipes vary. Hummus commonly combines chickpeas and tahini with lemon and garlic, while some versions adjust or leave out one of those ingredients.

Tahini chickpea purée is commonly served as a dip with pita, flatbread or raw vegetables. It also works as a spread in sandwiches and wraps, or as a side for grilled vegetables and other savoury dishes.

Tahini chickpea purée can taste bitter if the tahini itself is strongly bitter, if you have added too much, or if the garlic is overpowering. Blend in more chickpeas and a little lemon juice or water to balance the flavour.

For smooth tahini chickpea purée, cook the chickpeas until very tender and blend them thoroughly with the tahini. Add cold water a little at a time; peeling the chickpeas can make the texture especially silky.

Yes, canned chickpeas work well for tahini chickpea purée. Drain and rinse them first; warming them briefly in water can soften them further. Taste before adding salt, since canned chickpeas may already be salted.

Tahini chickpea purée typically keeps for 3–4 days in a covered container in the refrigerator. Use a clean spoon when serving, and discard leftovers that have been left at room temperature for an extended time.

Yes, tahini chickpea purée can be frozen, although it may separate or become less creamy after thawing. Freeze it in an airtight container, thaw it in the refrigerator, then stir or blend it again before serving.

You can make chickpea purée without tahini, but it will no longer have the same sesame flavour or creaminess. Add olive oil and a little extra lemon juice, blending gradually until the texture and taste suit you.

Yes, tahini chickpea purée can be made ahead and refrigerated in a covered container. Stir it before serving, since it can thicken or separate slightly as it sits, and add a splash of water if needed.