• Anis Ben Fraj,


This puree is a compound of boiled chickpeas, sesame seeds ground, garlic and lemon juice. It is then enriched with a condiment to base of chopped parsley and spicy oil with red pepper.

Ingredients for 12 people:

110 grams of chickpeas

70 grams of sesame paste (Tahina)

3 cloves of garlic

The juice of 2 lemons

2 tablespoons olive oil

1 tablespoon chopped parsley


1 teaspoon of paprika


Put the chickpeas to soak overnight.

Drain them.

Then boil them gently for about 1 hour.

Drain them again and reserve about 250 ml of the cooking water.

Put the chickpeas, the reserved cooking water, the tahini, the garlic, the oil, parsley and lemon juice in a blender.

Work with the blender until you get a soft mash.


Present in a salad bowl.

Sprinkle with paprika and serve cold.

For more information on menu development, Cooking pot F&B consultancy can help, please complete this contact form or call and we will be happy to guide you through the process.

1 view0 comments

Recent Posts

See All