Photo: Coordination LIM TSIAO HUI Photography JASPER YU Art Direction & Styling NIKKI HO
By Mansour Benali, chef de cuisine of Shangri-La’s Rasa Sentosa Resort & Spa
1 tin (410g) chickpeas
4 tbsp water or vegetable stock
2 large cloves garlic
3 tbsp tahini* (sesame seed paste)
3 tbsp lemon juice
Salt, to taste
1 tbsp olive oil
*Available at Cold Storage supermarkets, Four Seasons Organic Market at Great World City and Parkway Parade, Mustafa at Mustafa Centre, and redmart.com
1 Heat the chickpeas and water or vegetable stock in a pan. Transfer to a food processor and blend until roughly combined.
2 Add the garlic, tahini, lemon juice and salt and blend again.
3 Add the olive oil and blitz until the mixture reaches the desired texture.