Chickpea & Tahini Purée

Name: Chickpea & Tahini Purée
Yield: Approximately 800 g
Ingredients: 600 g Cooked chickpeas, drained; 80 g Tahini; 100 ml Water; 40 ml Lemon juice; 25 ml Olive oil; 6 g Garlic; 4 g Salt

Warm chickpeas blended silky with tahini, garlic and lemon.

Chickpea & Tahini Purée prepared as described in the recipe

Warm chickpeas blended silky with tahini, garlic and lemon.

Approximately 800 g

Cook this

Ingredients

Batch

Cooked chickpeas, drained600 g
Tahini80 g
Water100 ml
Lemon juice40 ml
Olive oil25 ml
Garlic6 g
Salt4 g

Method

Warm chickpeas in simmering water for 5 minutes, drain and remove loose skins.
Blend chickpeas with tahini, measured water, garlic and salt until very smooth.
Add lemon and olive oil and blend again. Pass finely if serving as a plated purée.

Chef’s notes

This is a smooth hummus-style foundation; use beneath roast aubergine or cauliflower.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026