Summary

Ingredients

• 3 cans chickpeas
• 3 tablespoon coriander
• 200 g sour cream or sour cream
• 0.5 teaspoon ½ salt
• 2 clove (s) garlic, halved
• 1 tablespoon sesame paste tahini, but you can also do without it
• 7 tablespoon olive oil
• 2 tablespoon parsley, finely chopped

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Instructions

1. Drain the chickpeas and blend them with the wand in a bowl with the garlic, salt, coriander and tahini. While pureeing, add the sour cream spoon by spoon until the desired consistency is achieved. Do not puree the paste for too long, the nutty taste and bite should be retained.
2. Put the mixture in a flat baking dish and smooth it out. Make small dents in the mass with a teaspoon, sprinkle with parsley and pour the olive oil over it. Serve with flatbread or Arabic flat bread.