Ingredients (4 people):
  • 300 g cooked chickpeas
  • Smoked Lapsang Souchong tea 3 g + a pinch to garnish
  • 2 tablespoons of Tahina
  • 1/2 lemon juice
  • 1 small garlic clove
  • 1/2 teaspoon cumin seeds
  • Sweet paprika
  • Extra virgin olive oil
  • Salt

    Steep the tea for 4 minutes in 70 ml of water at 90°C. Strain and set aside. Place all the ingredients except cumin and paprika in the blender, add the amount of tea needed to achieve the right consistency of the sauce and blend at maximum speed.
    Serve to garnish with finely ground tea, cumin seeds and sweet paprika.