Chickpea & Smoked Paprika Emulsion

Name: Chickpea & Smoked Paprika Emulsion
Yield: Made from 400 g of cooked chickpeas
Ingredients: 400 g Cooked chickpeas; 2 tbsp Tahini; 1 each Garlic, clove; 1 tsp Smoked paprika; juice of 1 Lemon; 60 ml Olive oil; to taste Salt; as needed Water

Chickpeas, tahini and smoked paprika, blended smooth.

A smooth, smoky base for grilled seafood, loosened with water to the consistency the plate needs.

Made from 400 g of cooked chickpeas

Cook this

Ingredients

Cooked chickpeas400 g
Tahini2 tbsp
Garlic, clove1 each
Smoked paprika1 tsp
Lemonjuice of 1
Olive oil60 ml
Saltto taste
Wateras needed

Method

Blend all the ingredients until smooth, adjusting the consistency with water.

Keeping

DUKAI storage guidance

Keep it at 5°C or below. Use within 3 to 4 days. Loosen it with a little water at service rather than storing it loose.

Allergens and diet

Sesame, from the tahini.

Used in

Sous Vide Octopus

Also in the Recipe Book

Pickled Red Onion

Last refined · September 2026