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Chickpeas in oil, lemon and tahini

Course Breakfast, Brunch, Side Dish
Cuisine Lebanese
Keyword Brunch, Easy, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Author Zaatar and Zaytoun


  • 1 can chickpeas
  • 1 clove garlic
  • Juice of half a lemon
  • 2-3 tbsp tahini
  • 1/4 tsp kamouneh spices or cumin
  • 3 tbsp extra virgin olive oil


  1. In a small pot, heat the can of chickpeas in it's water for around 5 minutes

  2. In a bowl, crush the garlic clove, add the lemon, tahini, kamouneh spices and salt

  3. Add half the extra virgin olive oil and the chickpeas with a little (approx 2 tbsp) of the water

  4. With a fork, gently press down on half of the chickpeas, take away any loose skins

  5. Stir to combine and taste to make any necessary salt/lemon adjustments

  6. Transfer to a shallow bowl, drizzling over the remaining olive oil

  7. Serve with flatbreads and fresh vegtables and herbs