Smoky Chickpea Tahini Smash Tub
Roughly mashed chickpeas with creamy tahini, smoked paprika, and lemon, batch-prepped for a Lebanese vegan smash tub scooped onto sourdough toast.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain, rinse, and pat dry 1 can chickpeas. Finely grate 1 garlic clove and zest 1 lemon. Finely chop 1.5 tbsp parsley. Measure tahini, lemon juice, spices, olive oil, salt, pepper, and chilli flakes.
Build
In a small bowl, whisk tahini, lemon juice, zest, garlic, smoked paprika, cumin, coriander, olive oil, salt, pepper, and chilli flakes over medium heat (no direct heat needed) for 1 to 2 minutes, whisking constantly. Add cold water 1 tbsp at a time until smooth and pourable—mixture should be thick yet pourable.
Finish
In a medium bowl, mash drained chickpeas with a fork until roughly two-thirds broken down with one-third whole for bite. Pour tahini dressing over mashed chickpeas and mix thoroughly 1 to 2 minutes until every piece is coated and turns deep golden-brown. Fold in parsley gently until evenly distributed. Transfer to an airtight tub and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough or warm 1 wholemeal wrap until lightly golden. Scoop roughly 133g of the smash onto the toast, drizzle with extra tahini, dust with smoked paprika, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.