Preparation time: 12 hours
Cooking time: 30 minutes
Total time: 12 hours 30 minutes
120g chickpeas, soaked overnight
25g garlic, chopped
2 tbsp ice cold water
1 tsp lemon salt
20ml corn oil
50g tahini paste
1 tbsp chopped parsley
1 tsp chopped green chillies
1 tsp cumin powder
1 lemon, juiced
Foul madamas, olive oil and chopped parsley, to garnish
- Boil chickpeas until soft, drain and set aside to cool.
- Grind chickpeas to a smooth paste with garlic and cold water. Mix in lemon salt, corn oil and tahini paste. Refrigerate.
- When ready to serve, stir in remaining ingredients and garnish with foul madamas, olive oil and parsley.