Roasted Chickpea Tahini Butter

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings


  • 1 15 oz can chickpeas rinsed and drained
  • 3 tbsp coconut oil divided
  • 1 tbsp cinnamon ground
  • 1 tsp salt
  • 1/4 cup tahini
  • 1 tbsp honey


  1. Pre-heat the oven to 450 degrees. Place the chickpeas, 1 tbsp of coconut oil, ground cinnamon and salt in a bowl. Toss to combine.
  2. Spread the chickpea mixture out on a sheet pan and bake for 40 minutes until crispy.
  3. Allow the chickpeas to cool, then place them in a high power blender or food processor. Pulse for 10 – 20 seconds, until a fine powder forms.
  4. Add the remaining coconut oil, honey and tahini, pulse until combined and somewhat smooth. Remember that the butter will remain somewhat chunky because the chickpeas have a low oil content and won’t break down completely.
  5. Store in an airtight container in the fridge for up to 3 weeks.