Recipe by Carolina Doriti
300 gr / 2 cups boiled chickpeas
130 gr tahini
45 ml freshly squeezed lemon juice
1 garlic clove, roughly chopped
1/2 tsp ground cumin
¼ tsp ground coriander seeds
¼ tsp Black Pepper
Around ½ – ¾ cup water
1 ½ tsp salt
2 tbs BIOMADICA organic Lemon Balm flower water
Extra virgin olive oil
Roast chickpeas (optional)
Extra BIOMADICA organic Lemon Balm flower water
Put chickpeas and garlic in a blender and process until smooth. Add in the spices and salt and pulse. Add in the tahini, some water and lemon juice into the mixture and blend well. Add as much water as it needs to give it the required texture. The final result should be creamy, smooth and thick. Finally, blend in the lemon balm flower water.
Garnish with extra virgin olive oil, some baked chickpeas and zaatar if desired and spray some extra Lemon Balm flower water to add extra flavor.
Serve as a dip along with vegetable, breadsticks, grilled pita bread or regular bread.