Ingredients
400g can chickpeas
125g tahini
150ml olive oil
100ml lemon juice
1½ tsp ground coriander
5 cardamom pods
Sumac dusting to serve
To serve pine nuts
Method
- Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of chickpea water if it’s looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac
Endometriosis survivor 