• 3 tbsp sesame seeds
  • 2 tsp ground cumin
  • 820 g tinned chickpeas, drained and rinsed
  • 1 clove garlic, chopped
  • 4 tbsp olive oil
  • Celery sticks (some with the tops left on) and carrot batons, to serve


  1. 1

    Heat the sesame seed and cumin in a dry frying pan for 1 minute (stirring constantly to stop them from sticking) to release their flavours.

  2. 2

    Transfer to a food processor and add the drained chickpeas, garlic, lemon juice and olive oil. Whizz to a coarse purèe, adding a little more olive oil or water if needed.

  3. 3

    To serve, spoon into a shallow, preferably blue (to resemble the sea), bowl. Push the celery sticks and carrot batons into the dip so that it looks like a little island oasis.

Nutritional Details

Each serving provides
  • Energy 1281kj 306kcal 15%
  • Fat 15.8g 23%
  • Saturates 2.2g 11%
  • Sugars 6.5g 7%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

25.6g carbohydrate 11.6g fibre 9.7g protein

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