This sandwich, wrap or potato filling is basically a deconstructed hummus. However, because the chickpeas aren’t blended you get more of a tang from the tahini, and it’s got more texture. I actually think it’s got an almost cheesy taste.
Free from: gluten, nut, oil, wheat, yeast
Soya free: omit soya yoghurt and tofu
This is a vegan recipe
- 1 tbsp tahini paste
- 1 tsp lemon juice
- 1 tbsp unsweetened soya yoghurt (optional)
- a pinch of salt
- a pinch of garlic granules
- 1 tin chickpeas (drained)
- finely chopped or grated salad
- finely chopped coriander
- finely chopped fermented or smoked tofu (optional)
Mix the tahini and lemon juice together, then add a splash of water. Mix mix mix to make a smooth paste.
Add garlic granules and salt to taste.
For a more mellow creamy flavour add a tablespoon of unsweetened soya yoghurt.
Roughly mash the chickpeas. You want some to remain whole so you get lots of texture.
Stir the tahini cream through the chickpeas. Stir in some coriander, some salad and some tofu (if using), and serve.