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  • 200g dried chickpeas
  • 1 strip kombu seaweed
  • garlic powder
  • paprika
  • salt
  • pepper
  • lemon juice
  • 2 tbsp tahini


Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Soak the chickpeas overnight, then cook them in a pressure cooker for 25-30 minutes with kombu.

Step 2

Once cooked, place them in a blender with the remaining ingredients, adjust to taste and keep in the fridge.

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