Ingredients (approx. 25 portions)
16.9 oz Chickpeas, canned drained of liquid
8.5 oz Tahini paste
14.1 oz Greek yogurt
13.1 oz Water
0.4 oz Cumin toasted and finely ground
0.2 oz Corriander
0.1 oz Espillete finely ground
0.2 oz Onion powder
2.1 oz Roasted garlic
12 oz Greek olive oil
0.4 oz Salt
0.1 oz Xanthan gum
Toast cumin and coriander in a dry frying pan over medium heat until fragrant, add Espillete grind, set aside.
In a pot combine 320g water, ground spices, onion powder, salt, xanthan, and roasted garlic. Bring to a boil and simmer 5 minutes. Blend immediately and add lemon juice. Cool.
In a blender or food processor add tahini and blend with 50g ice cold water. Add cooled spices and blend until smooth. Add yogurt, blend until smooth. Stir in olive oil.