This purée is only really good if all the flavours are strong and clear. It should taste vibrant, so be prepared to adjust the flavours as necessary. Although I most often serve it as part of the mezze, it also works really well with grilled or roast lamb.
250g/8oz cooked chickpeas
2 garlic cloves, peeled
1 large red chilli
Bunch of coriander, washed
Bunch of mint, leaves only
Juice of 1 lemon, or to taste
1 tbsp tahini paste
2 tbsp Greek-style yoghurt
11/2 tsp roasted spice mix
50ml/2fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper
Drain the chickpeas (rinse as well if using canned). Place in a blender or food processor with the garlic and chilli. Chop the coriander roots and stems and add to the blender with the rest of the ingredients and blend to a purée (don't over-process).
Taste and adjust the seasoning, perhaps adding more lemon and a little more salt than you might expect. Salt definitely helps bring all the flavours together.