Warm lemony chickpeas with cumin and tahini
Warm, lemony chickpeas with cumin, parsley and a drizzle of tahini, a Lebanese style breakfast that keeps you full.
- Time20 min
- LevelEasy
- Costabout £1.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chickpeas in a pan with the cumin, garlic and 100ml of water. Warm over a medium heat for 8 minutes, until hot and starting to soften, lightly crushing a few with a fork.
8 min - 2
Take off the heat and stir in the lemon juice, 2 tablespoons of the olive oil and the salt.
- 3
Whisk the tahini with 2 tablespoons of cold water and a squeeze of lemon until it makes a smooth, pourable sauce.
- 4
Spoon the chickpeas into shallow bowls and drizzle over the tahini and the rest of the oil.
- 5
Scatter with parsley and chilli flakes and serve with the toast.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.