makes lots!


  • 2 400g cans of chickpeas 

  • Extra virgin olive oil (Buy a good cold-pressed one!)

  • 1 tbsp tahini

  • 2 garlic cloves

  • 1 lemon


  • Handful of black olives (not too briney*)

  • 2 red peppers

  • 2 large red chillis 

  • Handful of coriander

  • Pickled jalapeños to taste

*If your olives are a bit salty, rinse them under the tap and use sparingly as a flavouring to swirl through the dip.


  • Drain and rinse the chickpeas, but save the can juice, you'll need a bit of it to slacken the dip later.

  • Put the chickpeas, lemon juice, garlic cloves, tahini and 100 ml of the chickpea juice into a food processor and whizz. I like mine really smooth but you may prefer it a bit rougher. So to speak.

  • Drizzle in a slug of olive oil as it's whizzing. 

  • Serve as is, or with a tiny drizzle of oil on top, and use to dunk your carrot sticks. 

  • For an olive topping: Blend olives in the processor and stir through.

  • Roasted red pepper: Put two peppers in a hot oven for 15 minutes then put straight into a zip-lock bag to sweat it out. Once cool, take them out and peel and deseed them with the greatest of ease. Whizz them in the food processor and stir through. If you want to add a bit of heat, roast some chillis at the same time and add them. 

  • Coriander: I'm almost embarrassed to write this, whizz some coriander in a food processor with a drizzle of oil and stir through. Sprinkle some pomegranate seeds for a bit of pizzazz. 


  • Chickpeas are a source of protein, starches, dietary fibre and minerals, including iron, zinc, phosphorus and B vitamins. 

  • Olive oil is a monounsaturated fat and can help lower cholesterol.