- 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
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.
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.
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.