350g Mount Zero Organic Australian Chickpeas, soaked overnight in 3 times the volume of water
2 garlic cloves, roasted
300ml olive oil
20g sesame seeds
50g hazelnuts, roasted, then rub the skins off
1 large lemon, juice and zest
7g salt
200ml chickpea cooking water
Ingredients
Method
Cook soaked chickpeas in boiling water for 30 minutes until tender, drain and reserve 200ml of cooking water for later
Weigh out 700g cooked chickpeas
Blend all ingredients, except cooking water, until very smooth.
Finish by adding cooking water until texture is thick and full
