Ingredients for 4 people

  • 500 g tin chickpeas (drained, and a couple reserved for garnish) ​
  • 80 ml lemon juice​
  • 80 g tahini​
  • 1 clove garlic – peeled​
  • 55 ml extra virgin olive oil ​
  • 3 tbs water​
  • 3 tbs De Nigris Platinum Label Balsamic Vinegar + extra to drizzle​
  • 2 tbs salt flakes ​

For the recipe

Place drained chickpeas, lemon juice, tahini, garlic and extra virgin olive oil in a blender and blitz until  well combined.

Add water, De Nigris Platinum Label Balsamic Vinegar and salt flakes, and continue to blend until thoroughly combined, but still slightly crunchy.

Place the mix in a serving bowl and garnish with some whole chickpeas and an extra drizzle of Platinum Label.

Serve with pita bread or crunchy crackers and enjoy your new favourite dip!