Smoked Citrus Chickpea & Tahini Dip with Crispy Chickpeas

An ultra-silky, Michelin-style chickpea and tahini dip made with Royal Crown Chick Peas, roasted garlic, smoked sea salt and premium olive oil, finished with crisp spiced chickpeas, citrus oil, lemon zest and pomegranate. Created by Nicol Retailer Limited.

Course Appetizer, Dip, Starter

Cuisine Mediterranean, Middle Eastern

Keyword chickpea dip, hummus recipe, mezze, Nicol Retailer, party food, Royal Crown chickpeas, tahini dip, vegan dip

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 270

Author Nicol Retailer Limited

Equipment

1 food processor or high-speed blender
1 baking tray
1 small roasting dish or sheet of foil
1 citrus zester or fine grater
1 measuring jug
Measuring spoons
Kitchen scales
1 wide shallow serving bowl
1 silicone spatula or spoon

Ingredients

For the chickpea and tahini dip

600 g Royal Crown Chick Peas in Water drained; reserve about 80 ml of the liquid and set aside 100 g chickpeas for the crispy topping
90 g Meridian Light Tahini
1 Fresh Solo Garlic bulb peeled
50 ml La Española Extra Virgin Olive Oil plus a little extra for roasting
35 ml fresh lemon juice
1/2 lemon finely grated zest
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp Maldon Smoked Sea Salt plus extra flakes to finish
2-4 tbsp ice-cold water as needed for a silky texture

For the crispy chickpea garnish

100 g reserved drained chickpeas taken from the 600 g above
1 tsp extra virgin olive oil
1 pinch smoked paprika
1 pinch Maldon Smoked Sea Salt

To finish and serve

20 ml Barbera Citrus Extra Virgin Olive Oil for finishing
1 tbsp flat-leaf parsley or coriander finely chopped
pomegranate seeds optional, for colour and freshness
warm pitta bread to serve

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Instructions

Preheat the oven to 190°C fan. Place the peeled garlic on a small piece of foil, drizzle with a little extra virgin olive oil and wrap loosely. Roast for 20–25 minutes until completely tender and lightly caramelised.
Increase the oven to 200°C fan. Pat the reserved 100 g chickpeas very dry. Toss with 1 teaspoon olive oil, a pinch of smoked paprika and a few flakes of Maldon Smoked Sea Salt. Roast for 18–22 minutes, shaking the tray once, until golden and crisp.
Add the tahini, lemon juice and roasted garlic to a food processor. Blend for about 45 seconds. Add 2 tablespoons of ice-cold water and blend again until the tahini becomes pale, smooth and mousse-like.
Add the remaining 500 g chickpeas, cumin, smoked paprika and smoked salt. Blend for about 2 minutes.
With the processor running, slowly pour in the 50 ml extra virgin olive oil. Add the reserved chickpea liquid, 1 tablespoon at a time, until the dip is exceptionally smooth and silky. Blend for a further 2–3 minutes.
Taste and adjust the seasoning. Add a little more lemon juice for freshness or another spoonful of iced water if the dip is too thick.
Spoon the dip into a wide, shallow serving bowl and create a deep circular swirl with the back of a spoon. Drizzle the Barbera Citrus Extra Virgin Olive Oil into the centre and along the ridges.
Scatter the crispy chickpeas over one side of the dip. Finish with chopped parsley or coriander, lemon zest, a few flakes of smoked sea salt and optional pomegranate seeds. Serve immediately with warm pitta bread.

Notes

Whip the tahini first by blending it with lemon juice, roasted garlic and a little ice-cold water before adding the chickpeas. This helps create a lighter and smoother base.

Use ice-cold water and add it gradually while blending. This helps loosen the tahini and gives the dip a silky, restaurant-style texture.

Blend for longer than you normally would. For an ultra-smooth finish, continue blending the chickpeas for several minutes until the mixture is very creamy.

Reserve some of the chickpea liquid. Add a little at a time to adjust the consistency without making the dip too thin.

Roast the garlic before blending. This softens the strong raw garlic flavour and adds sweetness and depth.

Dry the chickpeas thoroughly before roasting. The drier they are, the crispier they will become.

Season in layers. Add cumin, smoked paprika and smoked sea salt gradually, then taste again after adding the olive oil and lemon.

Use a good-quality olive oil for finishing. Drizzle it over the dip just before serving for extra aroma and richness.

Add texture with crispy chickpeas, pomegranate seeds, fresh herbs and lemon zest. This makes the dip more attractive and more interesting to eat.

Serve slightly below room temperature. Take the dip out of the fridge around 20 to 30 minutes before serving so the flavours are more pronounced.

Keep the crispy chickpeas separate until just before serving so they stay crunchy.

For a Michelin-style presentation, use a wide shallow bowl, create deep swirls with the back of a spoon, drizzle olive oil into the ridges and place the garnish mainly to one side for a clean, elegant finish.

Vegan version

This recipe is naturally vegan when made with plant-based ingredients. Serve with warm pitta, grilled flatbread, roasted vegetables, olives or fresh crudités. For extra colour and texture, finish with pomegranate seeds, sesame seeds, fresh parsley or coriander.

Gluten-free version

The dip itself can be gluten-free, provided all packaged ingredients used are confirmed or certified gluten-free. Serve with gluten-free pitta, gluten-free crackers, cucumber slices, carrot batons, celery, roasted cauliflower or grilled courgettes instead of standard bread.

If preparing the recipe for someone with coeliac disease or a serious gluten intolerance, always check the individual product labels and avoid cross-contamination during preparation and serving.

Nutrition