A great after school snack, served with fresh carrot, celery and red capsicum sticks.


  • 375g McKenzies Chick Peas

  • 2 tbs garlic, crushed (approx 8 cloves)

  • 1 tsp McKenzies paprika

  • 2 tbs tahini

  • ½ tsp ground cumin

  • 4 tbs olive oil

  • 4 tbs lemon juice

  • McKenzies Whole Black Peppercorn Grinder, to taste


  • 1.

    Prepare chick peas as per instructions on pack. Drain well.

  • 2.

    Puree chick peas in a blender or food processor. Add remaining ingredients (except pepper) and blend together.

  • 3.

    Slowly add ¾ - 1 cup water until a smooth creamy consistency is reached to your liking.

  • 4.

    Season with pepper to taste. 

  • Tips:

  • 1.

    Serve with a drizzle of olive oil and a sprinkle of paprika.

  • 2.

    Not only does this make a great dip, try spreading on warmed pita breads before topping with cooked chicken or lamb, tomato slices and shredded lettuce for a tasty souvlaki.

  • 3.

    Thin down this recipe slightly with extra water making a delicious sauce to accompany a salad, grilled chicken breast, baked potatoes, grilled fish or steamed veggies.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 266kj
  • Fat Total 11g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 31g
  • Sugar 5g
  • Sodium 16mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes approximately 5 cups.

Preparation time 45 minutes or overnight soaking + 30 minutes (depending on chosen preparation method for chick peas).

Recipe courtesy of McKenzie's

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