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  • 500g tinned chickpeas 
  • 3 tbsp tahini 
  • 4 tbsp lemon juice 
  • 4 tbsp ice cold water 
  • Pinch of salt 
  • Dash of olive oil 
  • 2 tbsp Natural Coconut Yogurt



1. Drain the chickpeas from the can.

2. Place them in the food processor and blend until you get a stiff paste.

3. Then add the tahini, lemon juice, coconut yogurt and salt.

4.Slowly drizzle in the ice cold water and allow to mix for a few minutes until you get a smooth and creamy paste. 

5. Transfer into a bowl and garnish with olive oil and sesame.