Your Recipe Blog



I came across this recipe today and just had to try it. It is absolutely delicious and very easy.

  • 1 can (400 g) chickpeas, drained, rinsed and skins removed
  • ¼ cup (60 ml) tahini (recipe below)
  • 4 garlic cloves chopped
  • 3 tablespoons (45 ml) lemon juice
  • ½ cup basil leaves
  • ½ cup parsley leaves
  • 1 ripe avocado, diced
  • salt and pepper to taste
  • 2 tablespoons olive oil, optional

Add all the ingredients to a blender and blend until smooth. If the consistency is to thick, add the olive oil if needed.
Add salt and pepper to your desired taste.
Serve immediately.

I have a few recipes that call for tahini sauce. It’s always been a problem because I can never find it in our local shops. But since I found out just how extremely easy it is to make my own, I always have some on hand.

  • 2 cups sesame seeds
  • 1 – 1 ½ tablespoons olive oil

Dry roast the sesame seeds in a warm pan until it’s lightly toasted.
Place the toasted seeds in a blender and chop until smooth.
Add the olive oil until your desired consistency forms.
Store in a sealed container in the fridge.

I prefer my tahini a rather thick consistency, that way I can add oil if needed, depending on what I need it for.

Recipe tested and photos: Nicolette Papas

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