Mediterranean
Creamy, zesty, protein-packed & so satisfying.
The Story
From an Aegean tavern where the lemons are warm from the sun and the tahini is whisked by hand into honey-thick ribbons, comes a bowl that says hello to your gut and your tastebuds at once.
Ingredients
Step 1
Heat 1 tbsp olive oil in a skillet over medium heat. Add chickpeas, ½ tsp cumin, ½ tsp paprika, salt, and pepper. Cook for 8–10 minutes until golden and slightly crispy.
Step 2
In a bowl or jar, whisk together tahini, olive oil, lemon juice, garlic, maple syrup, and a pinch of salt. Add warm water, 1 tbsp at a time, until smooth and creamy.
Secret Tip
Roast the chickpeas with 1 tsp of baking soda mixed into the drying-towel step. The slight alkalinity makes the skins crisp like little potato chips — and the inside stays cloud-soft. Chefs in Tel Aviv don't share that one easily.