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Preparation : 10 min | Resting : - |
Cooking : 5 min | Equipment : |
Difficulty : | Rating : 1 rates |
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250 | g tinned chickpeas |
2 | tablespoons olive oil |
lemon juice |
2 | garlic cloves |
4 | tablespoons sesame oil |
salt |
1 | Heat the chickpeas for 5 min. in boiling salted water. |
2 | Drain them and put them in the bowl. Pulse 4/5 times and add the oils, garlic, lemon juice and salt. Blend for 10 seconds. |
3 | Chill in the refrigerator for 30 min. |