Chef Mohamed Alo, Executive Sous Chef at Al Najada Hotel Doha shares this easy delicious dip recipe with a twist, a popular Ramadan item you can try at home.

Chef Mohamed Alo - Executive Sous Chef al najadaIngredients:

  • 400g canned chickpeas
  • 2 medium ripe peeled avocados
  • 1–2 tbsp olive oil
  • 250g tahini
  • 30g fresh lime juice
  • salt for taste
  • red pepper flakes (optional)
  • 3 ice cubes

Preparation:

  • Strain canned chickpeas
  • Boil chickpeas for 20–30 minutes
  • Pulse chickpeas for 2 minutes, add ice cubes, tahini and lime juice in a food processor until smooth.
  • Season with salt, add avocados and pulse mixture until smooth and creamy
  • Drizzle a tablespoon or two of olive oil
  • Sprinkle with red pepper flakes if desired

Serve with pita or tortilla chips!


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