- 240 g chick peas in a can
- 30 g Tahini (sesam paste)
- 20 ml lemon juice
- 1 × garlic clove(s)
- 1 × sesame oil
- 100 ml vegetable stock
- 200 ml bulk water
Finely chop the garlic, lightly sauté in a little sesame oil and let it cool down.
Drain the chickpeas, catch the bulk water and if necessary pour on some water, until you have 200 ml. Mash very finely with the remaining ingredients in the blender until you've got a homogeneous mass.
Then fill the entire mass through iSi Funnel & Sieve into a 0.5L iSi Whipper, screw on an iSi Professional Charger and shake 8 times.
Refrigerate for at least 3 hours for best results.
For more stability use 1 pinch xanthan gum.
This recipe is suitable for the following products
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