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2 cups chickpeas soaked in water overnight
1 tsp baking soda
Water to top
Salt to taste
1 tbsp tahini
1/4 cup olive oil
1-2 tbsp lemon juice
Salt to taste
1/2 tsp Dried Oregano
1/2 tsp Dried fennel
1/2 tsp Garlic salt
Pepper to taste
Toppings
Sliced cucumber
Sliced rainbow tomatoes
Black olives
Vegan feta cheese
Pine nuts
Fresh herbs
Place the soaked chickpeas in a pot and top with water, add the baking soda and salt and
bring to a simmer until the chickpeas are soft.
2. Drain the chickpeas and then place in some paper kitchen towels and rub off some of the skins.
3. Add the chickpeas into a blender, add the tahini, olive oil, lemon juice, spices, garlic salt, pepper, and blend (add some plant milk if needed) until smooth.
4. Scoop out onto a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, olive
oil and fresh herbs.
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