A traditional Middle-Eastern dip which can be enjoyed in a variety of ways, as a dip or as a spread.

Categories: Sides & Salads

Serves: 4 Preparation time: 5 mins Cooking time: 0 mins



  • 400g chickpeas, drained and 2-3tbsp juice reserved
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 8 tbsp Filippo Berio Olive Oil
  • 3 tbsp tahini paste
  • Pinch of cayenne pepper


  1. Reserve a few chickpeas for garnish.
  2. Place remainder of ingredients in a food processor with the garlic, lemon juice, Olive Oil and tahini paste. Season well. Blend on the pulse setting until a grainy puree is formed, adding the reserved juices from the can as necessary.
  3. Spoon into a bowl, scatter over the reserved chickpeas, drizzle over a little extra Olive Oil and a pinch more cayenne pepper.
  4. Serve with pitta bread and carrots.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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