| Type | Recipe |
| Author | Diego Vicente |
| Difficulty | Easy |
| Prep Time | 10m |
| Total Time | 10m |
| Serving Size | 4 servings |
| Note created | Apr 7, 2026 |
Ingredients
- 400g cooked chickpeas (roughly 2 cups)
- 2 tablespoons tahini
- ½ lemon, squeezed
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- 80g capers in vinegar, drained (reserve a few for decoration)
- ⅓ cup (70 ml) caper juice
- ½ glass of water (or as needed)
Method
- Add the chickpeas, tahini, lemon juice, cumin, and salt to a food processor.
- Add the drained capers (reserving a few for decoration) and the caper juice.
- Blend until smooth, adding water as needed to reach the desired consistency.
- Serve topped with the reserved capers.
Notes
- Original recipe calls for 350g chickpeas and 1 small garlic clove — works fine with 400g and no garlic.
- The caper juice adds plenty of acidity and saltiness, so go easy on the salt.
- ~880 cal total / ~220 cal per serving (P:11g F:8g C:30g).