Sort ingredients
evelynaaftink
QR Code
Listen
Pdf
Drain the chickpeas reserving the liquid, as you will need it later on.
In a blender, purée the chickpeas together with the olive oil, tahini, garlic cloves, sweet paprika, coriander and curry.
Add some of the aquafaba (liquid from the canned chickpeas) and blend until it has a smooth spreadable consistency.
Salt and pepper to taste, and some lemon juice (I like it tangy!).
Serve cold with veggie sticks and/or crackers.