Ingredients

1 tsp cumin seeds

1/2 tsp coriander seeds

1/4 tsp fennel seeds

2 garlic cloves

salt

1/4 tsp cayenne

1 1/2 cups cooked chickpeas

2 tbsp olive oil

1/2 cup cilantro leaves

juice of 1 lemon

Preparation

  1. Toast the cumin, coriander and fennel seeds in a small skillet over low heat shaking the pan frequently. As soon as they release their aroma turn them onto a plate to cool.

  2. Add garlic, salt, cayenne, oil and cilantro with 1/4 cup of water to a blender. Add spices and chickpeas and puree until smooth.